This grapefruit mimosa is a refreshing twist on the classic brunch cocktail. It mixes orange, grapefruit and champagne for a zesty tipple! Perfect for celebrating weddings, anniversaries or just getting up for brunch!
It’s kind of funny because I’m actually not just a plain Champagne kind of girl, which might surprise you! Somewhere, at sometime, I lost my appetite for Champagne, maybe I had too much one night? Ha! Who knows?!
But what I do love are different ways to spruce up a plain glass of Champagne, like a good mimosa! So I wanted to try a different version of a mimosa and instead of using the beloved fresh-squeezed orange juice, I filled the glass half full with fresh-squeezed grapefruit juice and a little dash of orange juice… then topped it off with Champagne!
They are perfect for a Mother’s Day brunch or a leisurely Sunday morning outside. I can’t wait to make more soon!
How To Make A Grapefruit Mimosa – Step by Step
Table of Contents
- Fill the glass half way with Fresh Grapefruit Juice
- Squeeze the juice of one orange wedge into the glass
- Top off with cold Champagne
Origin of the Mimosa
Like most classic cocktails and many popular American dishes, there are a lot of legends regarding the true origins of the mimosa. A drink called Buck’s Fizz was invented in 1921 at the Buck’s Club in London.
This drink is also made with champagne and orange juice, but with a larger quantity of the wine. It is believed that four years later, in 1925, a bartender at the Ritz Hotel in Paris named Frank Meier invented the mimosa, which uses equal parts sparkling wine and juice.
There is even one story that says director Alfred Hitchcock invented the mimosa in San Francisco in the 1940’s. According to The Oxford Companion to American Food and Drink, the mimosa is merely a variation of the Buck’s Fizz, but it does suggest that perhaps Hitchcock was the one to popularize it as a brunch drink in this country.
So the origins are disputed, but it doesn’t stop this grapefruit mimosa being utterly delicious!
Food To Pair with a Grapefruit Mimosa
Mimosas have a good dose of champagne in them. Champagne contains high levels of acidity and a small amount of sugar. The two extremes complement elements in almost any food, from a tame poached salmon to red-hot Thai food.
Here are some foods that go especially well with a zesty grapefruit mimosa:
- Scrambled eggs
- Any mushroom dish
- Nuts, especially almonds
- Popcorn and potato chips
- Cheese. The best are aged, hard cheeses such as Parmesan, gouda or cheddar.
- Any pasta or risotto, especially with cream or mushroom sauce. Avoid heavy tomato-based sauces. The tomatoes clash with the high acidity of the champagne.
- Fish and seafood, especially lobster!
An Easy Cocktail!
It really doesn’t get much easier than this grapefruit mimosa! It’s great to whip up a batch for any celebrating, or if you are cooking up a big brunch, these cocktails don;t take up much of your time.
Who doesn’t love being handed a refreshing, bubbly cocktail upon arrival!
Top Tips For A Grapefruit Mimosa
- Use champagne flutes or tall glasses, if possible. This can prolong the lovely bubbles!
- Opt for fresh grapefruit juice.
- Mimosas should be stirred and not shaken.
- Garnish with a slice of orange.
Check out These Other Charming Cocktails
Easy Frosty Strawberry Mimosas by Small Town Woman
Hawaiian Mimosas by Crazy For Crust
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Grapefruit Mimosa
Ingredients
- 3 oz Grapefruit Juice
- .25 orange
- 3 oz Champagne
Instructions
- Fill the glass half way with Fresh Grapefruit Juice
- Squeeze the juice of one orange wedge into the glass
- Top off with cold Champagne
