Sparkling Grapefruit Mimosa Cocktails for a Crowd
by Cindi Sutter, Chief Communicator & Editor of Spirited Table® - Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
Our Spirited Table® team has enjoyed every minute of trying Martina McBride’s great southern twist to her creative recipes! This is our last post with Martina, so if you’ve missed any, just search Martina and you’ll find more recipes from this country music legend.
SERVES 10 TO 12 - HANDS-ON 20 MINUTES
TOTAL 2 HOURS, 20 MINUTES, INCLUDING 2 HOURS CHILLING
2 cups freshly squeezed grapefruit juice (from about 4 grapefruits)
Superfine sugar (optional)
1⁄2 cup St-Germain (elderflower liqueur)
1⁄4 cup Campari
1 (750-milliliter) bottle chilled Champagne (or sparkling wine)
Combine the grapefruit juice, St-Germain, and Campari I a large pitcher. Cover and chill until cold, about 2 hours.
If desired, rub the rims of coupe glasses or Champagne flutes with a wedge of grapefruit. Invert each glass in a shallow bowl, just a bit wider than the diameter of the glasses, filled with a thin layer of superfine sugar. Gently twist the glasses to coat the dampened rims in sugar.
Divide the chilled grapefruit mixture among coupe glasses or flutes, and top with the chilled Champagne.