Pour the juice and liqueur into a champagne flute.
1 ounce fresh grapefruit juice,, ½ ounce ginger liqueur,
Top with Prosecco. Serve immediately.
3-4 ounces Prosecco,
Notes
Any dry sparkling wine can be used. I prefer Italian Prosecco or Spanish Cava as they are less expensive than Champagne and mix well with juice.
You can use bottled grapefruit juice, but freshly squeezed juice gives this drink the best flavor.
Make sure all of your ingredients are well-chilled. Since there is no ice in this mimosa drink, you need to be sure the ingredients are cold before mixing together. You can even chill the glasses if you like.
Always serve grapefruit mimosas in champagne flutes. The elongated shape of the flute helps to prolong the life of the bubbly wine.
Pour the sparkling wine at an angle against the side of the flute to reduce the amount of foam generated from the wine.
No need to stir a mimosa. The bubbles in the sparkling wine do all the mixing for you.
Make Ahead Tips:
Prep flutes with juice and liqueur hours before guests arrive and keep chilled in refrigerator. Top with sparkling wine just before serving.
You can also combine the juice and liqueur in a pitcher and pop in the freezer for up to two hours (it won't freeze solid because of the alcohol in the ginger liqueur). Evenly divide grapefruit ginger mixture among flutes before topping with chilled sparkling wine.
Mimosa Mocktail (Virgin Mimosa):
Use sparkling grape juice or flavored sparkling water in place of the wine and a ginger simple syrup in place of the ginger liqueur.