Pink Mimosa Recipe with Fresh Grapefruit and Grenadine

A pink mimosa is a sparkling brunch cocktail made with pink grapefruit juice, bubbly wine, and a little grenadine for a rosy color and gentle sweetness. The grapefruit’s bright tartness keeps the drink refreshing, while mixing it right in the glass helps preserve the wine’s fizz.

Ingredients

1½ cups (355 ml) chilled brut sparkling wine, such as Champagne, Cava, or Prosecco
2 cups (480 ml) chilled pink grapefruit juice, freshly squeezed and strained or unsweetened bottled juice
4 teaspoons (20 ml) grenadine
4 thin pink grapefruit twists, about 4 inches (10 cm) long each, for garnish

Use a dry, well-chilled sparkling wine rather than an especially sweet one; the juice and grenadine already bring sweetness. Pink grapefruit juice gives the drink its citrus character and blush tone, while grenadine deepens the color and adds a subtle pomegranate-like sweetness. The garnish is optional, but a thin twist adds a fresh aroma as you sip.

Instructions

Chill the glasses and ingredients. Start with chilled sparkling wine and juice so the finished drinks stay cold without ice. If you have time, place four champagne flutes or wine glasses in the refrigerator while you measure the ingredients. The recipe assumes the liquids are already cold; chilling them is preparation ahead of the stated 10-minute time, not an additional step required during assembly.
Measure the juice and grenadine. Pour the pink grapefruit juice into a small measuring jug and stir in the grenadine. Mixing these together first distributes the syrup evenly, so one glass does not end up much sweeter or more strongly colored than the others. Taste a small drop if your juice is particularly tart; you can add a little more grenadine later, a teaspoon at a time.
Divide the juice mixture. Pour one quarter of the grapefruit mixture into each chilled glass. For consistent portions, use about ½ cup (120 ml) of the mixture per glass. If you prefer a lighter cocktail, begin with slightly less juice and add more after tasting; a mimosa should still taste lively and bubbly rather than like a glass of juice.
Add the sparkling wine slowly. Tilt each glass slightly and pour in about ⅜ cup (90 ml) sparkling wine per serving. Pour gently down the side of the glass to limit foaming and keep more carbonation in the drink. Leave a little room at the top so the bubbles do not spill over. Do not shake or vigorously stir the mixture.
Garnish and serve right away. If the color looks streaky, give each drink one very gentle turn with a long spoon. Add a grapefruit twist to each glass and serve while the bubbles are lively. The finished drink should taste crisp, citrusy, and lightly sweet, with the wine still noticeable.

Tips

Choose juice with the flavor you want. Freshly squeezed pink grapefruit juice tends to taste bright and a little pulpy; strain it through a fine sieve if you want a smoother drink. Bottled juice is convenient and often more consistent. Check whether it is sweetened before adding the grenadine, because sweetened juice may need less syrup.
Keep every component cold. Warm juice or wine loses its refreshing character and can make the bubbles disappear faster. Chill the bottle, juice, and glasses in advance. Avoid putting ice directly into the flutes: as it melts, it dilutes the balance and the bubbles fade more quickly.
Pour gently and do not premix the wine. Sparkling wine foams when it meets juice and syrup, especially if poured quickly into a narrow flute. Add the juice first, then pour the wine slowly. A small amount of foaming is normal; pause briefly if a glass starts to rise toward the rim.
Adjust sweetness with small additions. Grapefruit varies in tartness, and grenadine brands differ in sweetness. Start with the listed amount, taste, and add no more than ½ teaspoon (2.5 ml) extra grenadine to a glass at a time. If the cocktail tastes too sweet, add a splash of grapefruit juice rather than trying to correct it with more wine.

This is an alcoholic drink for adults of legal drinking age; drink responsibly.

Serving Suggestions

Serve pink mimosas as soon as they are poured, preferably in chilled champagne flutes, tulip glasses, or small wine glasses. Flutes show off the color and help the bubbles remain noticeable, while a small wine glass gives the grapefruit aroma more room to open. If you are serving a group, put the chilled juice mixture in a pitcher and the sparkling wine beside it, then combine them in individual glasses just before serving. That keeps the wine from going flat in a large batch.

The cocktail pairs naturally with brunch foods that are savory, buttery, or gently sweet: a vegetable frittata, smoked salmon and toast, quiche, fruit salad, or croissants. For a spread with several rich dishes, keep the drinks on the tart side by using dry sparkling wine and unsweetened juice. For a sweeter brunch menu, use the recipe as written and offer extra grenadine on the side rather than sweetening every glass in advance.

For a simple garnish, use a clean vegetable peeler to cut a narrow strip of grapefruit peel, avoiding as much of the bitter white pith as possible. Twist it over the glass to release its citrus aroma, then place it on the rim or drop it into the drink. A small wedge also works, but avoid squeezing it into the glass unless you want a sharper, more pronounced grapefruit flavor.

Variations

Less-sweet pink mimosa: Use ½ teaspoon (2.5 ml) grenadine per glass instead of 1 teaspoon (5 ml), then taste. This makes a paler drink with more obvious grapefruit tartness. You can also choose a very dry sparkling wine, but keep the juice quantity the same for a recognizable mimosa balance.
Brighter citrus version: Replace up to ½ cup (120 ml) of the grapefruit juice with orange juice. The result is rounder and less tart, with a lighter pink color. Keep the grenadine at the listed amount at first, then reduce it if the orange juice is notably sweet.
Berry-pink variation: Replace the grenadine with 4 teaspoons (20 ml) raspberry syrup, or muddle a few raspberries and strain them into the juice mixture. Raspberry adds a fruitier aroma and a deeper red-pink shade. Straining is worthwhile if you want a clear drink without seeds or pulp.
Alcohol-free version: Replace the sparkling wine with 1½ cups (355 ml) chilled nonalcoholic sparkling wine or plain sparkling water. Nonalcoholic sparkling wine gives a closer wine-like flavor; sparkling water makes a lighter, more citrus-forward drink. Pour it in gently just before serving so it stays fizzy.
Pitcher for a small gathering: For eight servings, combine 4 cups (960 ml) pink grapefruit juice with 8 teaspoons (40 ml) grenadine and chill the mixture. At serving time, divide it among glasses and top each with about ⅜ cup (90 ml) sparkling wine. Do not add the sparkling wine to the pitcher early, because it will lose carbonation while it sits.

Storage and Reheating

A fully assembled mimosa is best enjoyed immediately. Its bubbles begin to fade as soon as the sparkling wine is opened and mixed with juice, and refrigeration will not restore them. If a glass has been sitting for more than about 30 minutes, it may still be safe to drink if kept cold, but it will taste flatter and less lively; topping it with fresh sparkling wine can help only slightly.

For advance preparation, mix the grapefruit juice and grenadine in a covered container and refrigerate it for up to 24 hours for the freshest flavor. Keep it at 40°F (4°C) or colder, and return it to the refrigerator promptly after pouring. Refrigerate opened sparkling wine with a sparkling-wine stopper and use it within 1 to 2 days for the best carbonation; it may remain drinkable longer, but the bubbles will diminish. Do not leave juice or prepared drinks at room temperature for more than 2 hours, or 1 hour if the room is hotter than 90°F (32°C). There is no reheating step for this drink.

Frequently Asked Questions

What makes a mimosa pink?
The blush color here comes from pink grapefruit juice, with grenadine adding a richer rosy tint. The exact shade depends on the juice, syrup, and sparkling wine. For a paler pink, use less grenadine; for a deeper color, add it gradually, tasting as you go so the drink does not become overly sweet.

Can I use Champagne instead of Prosecco?
Yes. Champagne, Cava, Prosecco, and other dry sparkling wines all work. Champagne is one option, not a requirement. Choose a bottle labeled brut or another dry style to balance the fruit and syrup. The drink will still be delicious with a more affordable dry sparkling wine, since the grapefruit is an important part of its flavor.

Can I make pink mimosas ahead for a party?
You can prepare the grapefruit-and-grenadine mixture ahead and refrigerate it, but wait to add the sparkling wine until the glasses are ready to serve. For a group, set out the chilled juice mixture and open the wine close to serving time. Guests can pour their own, or you can assemble each drink as needed to preserve the bubbles.

What if my grapefruit juice tastes bitter or very tart?
Pink grapefruit juice can vary from mild to sharply tart, and some juice has a bitter finish. Stir in grenadine in small increments until the balance suits you, or replace a little of the grapefruit juice with orange juice for a softer citrus taste. Avoid adding a large amount of syrup all at once; sweetness can quickly mask the sparkling wine and grapefruit.

Can I make this without grenadine?
Yes. Omit it for a less-sweet, paler grapefruit mimosa, or use raspberry syrup for a berry note and a pinker color. You can also use a small amount of simple syrup, but it sweetens the drink without the same red color or fruit character. Start with about ½ teaspoon (2.5 ml) per glass and adjust after tasting.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).