This pink grapefruit mimosa with rosemary syrup drink is the perfect combination of sweet and bitter thanks to the grapefruit combined with the sugar. It's an excellent Mother's Day drink!
In a small saucepan set over medium heat, bring the water and sugar to a simmer.
Allow the sugar to dissolve, stirring.
Add the rosemary sprigs and stir.
Remove the pan from the heat, cover, and let steep for 15 minutes.
Remove the rosemary sprigs and discard.
In a small bowl, add pink sanding sugar.
Place a small amount of honey on your finger or the back of a spoon and line the rim of the glass in honey (the sugar will stick much better and won’t get wet, causing it to dissolve)
Dip champagne flutes in the sanding sugar, coating all the way around.
Fill eight glasses just under half full with champagne.
Top each with about ¼ cup of grapefruit juice and 2 teaspoons of rosemary syrup.
Add a bit more juice or champagne, whichever you prefer.
Garnish with the smaller rosemary sprigs, candied grapefruit peel or small slices of fresh grapefruit and serve.
Servings 8