Spring means mild mornings and outdoor brunches! Here are a couple of amazing cocktails that will help you take your brunch game to the next level!
Grapefruit Mimosa from Insanely Good Recipes
- 1 cup simple syrup
- 1/2 cup water
- 1/4 cup fresh mint leaves (torn and bruised)
- 2 large pink grapefruit (chopped)
- 1 botle prosecco (chilled)
- 4 sprigs fresh mint (for garnish)
Blend the grapefruit until smooth.
Fill four champagne flutes 1/3 full with the grapefruit puree and drizzle 1 tablespoon simple syrup into each glass. Stir to combine, and then top off each glass with the chilled prosecco before serving. Garnish with mint sprig.
Kir Royal from Inspired Taste
- 3 to 4 tablespoons Crème de Cassis
- 1 botle dry sparkling wine
- 1/4 cup fresh raspberries
Add 2 to 3 teaspoons Crème de Cassis to each flute. Drop in 3 to 4 raspberries.
Fill each flute with sparkling wine. Serve immediately.
French 75 by Amanda’s Cooking
- 1 oz gin
- 1/2 oz fresh lemon juice
- 1/2 oz simple syrup
- Ice
- 3 oz Prosecco
Fill cocktail shaker with ice, gin, lemon juice, and simple syrup. Shake vigorously for 20 seconds.
Strain into chilled champagne flute and top with Prosecco.