Ruby Red Grapefruit-St. Germain Mimosa
By now it’s crystal clear that St. Germain tastes good with just about anything you can think of to pair it with. If you ask my brothers, it’s even better on its own, on the rocks, when late evening comes and something more is called for.
The affinity we all have over here for St. Germain is not surprising, given our affection for floral waters, for rose water and, even more, orange blossom water. I think of St. Germain, which is a distillation of elderflower essence, in the same family—just ramped up with spirits.
I also think of this mimosa as my version of an Easter bonnet. A colorful one with matching gloves and shoes. Those beauties for Easter or any other time may be an elegance we’ll never find ourselves walking out in, but there are other ways to get our bonnet on. Don’t worry about the men; they will think nothing of bonnets and everything of I’d love another.
Ruby Red Grapefruit-St. Germain Mimosas
I first tasted a cocktail mixing grapefruit and St. Germain in Chicago. The Beard nominated The Violet Hour does it, and this quote, proud. As does the bar in the Public hotel. Whether you are celebrating an Easter brunch this weekend, or just looking for something special and a little different anytime you’re celebrating, the pink hue of this drink along with the citrus-floral element, and of course the bubbles, will make your day. Be sure all elements of the drink are ice cold, and be sure to make the mimosas right before serving them so the bubbles stay bubbly and the ice doesn’t dilute the flavors. If you are making these for a very small group, the grapefruit and St. Germain could be shaken with ice, then splashed with the bubbly in the glass.
3 parts ruby red grapefruit juice, chilled
2 parts champagne, prosecco, or other sparkling wine, chilled
1 part St. Germain, chilled
White sanding sugar to rim the glasses (optional)
Citrus wedge (grapefruit, orange, lemon or lime)
If rimming your glasses with sugar, place the sanding sugar on a small, flat plate. Rub the rims of the glasses with a citrus fruit wedge, then immediately dip the rim into the sugar.
For a larger batch of drinks, pour the grapefruit juice into a pitcher filled with ice. Add the St. Germain and stir. Immediately pour into the serving glasses and top with champagne. Cheers!
Print this recipe here.
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