We don’t normally talk about alcohol here. In fact, we never talk about alcohol here. This is actually our first alcoholic recipe ever. What made me break the rule? I’ve been on the hunt for a signature cocktail for my wedding. And, after trying many recipes (it’s been hard, ladies), this one stood out as the clear winner. Other cocktails were decent the first time at the first glass, but lost their appeal when I tried them for a second or third time.
This one was different. I never got sick of it, whether I drank it two days in a row or once a month. The tartness of the grapefruit complements the champagne bubbles, and my favorite part — the rosemary – balances the cocktail’s sweetness and crispness with a base earthy, herby flavor. You could say that I’m pretty satisfied with my making this grapefruit rosemary champagne cocktail my signature wedding drink. I hope that you’ll love it over brunch or after a workday.
As I mentioned, I think that the rosemary really makes this cocktail. Many champagne cocktails, like the famous French 75, are too sweet for me and are missing an element to balance the sweetness and add complexity to the drink. I think that balance of from the rosemary may why I never get tired of it. To get the rosemary to really come through, the rosemary must be thoroughly muddled into the simple syrup. I muddle until the simple syrup shows hints of green, but I can admit that that’s overkill. If you don’t want to muddle, there are rosemary-infused simple syrups that can save your arm a workout.
I also love the hue of this color.
This cocktail made me an advocate for more herbs and vegetables in cocktails. They’ve been sidelined as a garnish for far too long. By the way, I couldn’t think of a cool name for this drink, so I’ve been calling it a grapefruit rosemary champagne cocktail or a grapefruit rosemary mimosa. If you have a better idea for a name (maybe inspiration will strike while you’re drinking it), let us know it below. And, let us know how you like the cocktail. Happy cocktail drinking!