Bartender’s Mimosa

During my tenure in the bar industry, once we closed the bar down, co-workers and I would figure out whose house was available that night to hang out at. We’d get together with other employees from neighboring bars to come down from the crazy nights of over-zealous college crowds. A chose spokesperson would share the nightly horror stories, competing to see who’s customers were worse than the other. We carried on through all hours of the morning, all while mixing up our favorite cocktails for ourselves and others,and if sober enough, one of us would try creating new concoctions with whatever the house had available.

This recipe is a product of one of many late nights I’ve spent with colleagues.  I hope you enjoy this late-night/early morning cocktail as much I have.

Makes 4 servings

*Side Note: One bottle of champagne (750 ml) can yield about 12 servings

INGREDIENTS:

1/2 cup fresh-squeezed grapefruit juice, chilled
1/2 cup Grand Marnier ™ , chilled
Brut Rosé Champagne, chilled
garnish with raspberries and grapefruit slice

TO MIX:

In a large measuring cup, add in juice and Grand Marnier ™. Stir

In a champagne flute, pour in 1/4 cup of liqueur mix. Then top off with Champagne, about 1/4 cup. Repeat with remaining flutes.

*Side Note: To serve the entire bottle, mix 1 1/2 cup of grapefruit juice and 1 1/2 cup liqueur. Then pour 2 oz, or 1/4 cup in 12 champagne flutes.

This cocktail compliments this Weekend Brunch Menu.

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