Ruby Mimosa

Remember here when I said I always have grapefruit juice and soda water on hand? Aside from mixing the two (half-and-half) for a refreshing non-alcoholic cocktail, I like to make a mimosa with grapefruit juice instead of orange juice.

Like your drinks dry? You'll likely enjoy the top recipe more than a traditional mimosa! Like super sweet drinks but want to try this? You'll want to make the second version on this menu!

But Molly, why do you write this recipe in percentages? Perhaps you are making a pitcher for guests, perhaps you are making a single for yourself! This can be sized up or down. Plus, I really just eyeball this like most of the drinks I make. One thing to note however, is that a mimosa should NOT be 50/50 juice and champagne. Champagne is totally lost when this ratio is used. You can get the juice flavor using much less than you might think. It's also interesting to me that Extra Dry champagne paradoxically is not actually extra dry. It contains more residual sugar than Brut.

One of the best bar accessories I've ever bought was this mega cheap champagne stopper. You can't stopper champagne with a wine cork (the pressure will just push it out) or a reusable wine stopper, since the mouth of a champagne bottle is larger than wine. This keeps champagne good for days. And it reminds me of an adorable teeny welding helmet.

My glasses are the Rosa Sparkling Wine glasses from Crate & Barrel if anyone was curious.