Ruby Red Grapefruit-St. Germain Mimosa

5 from 1 vote
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The pink hue and citrus notes of this grapefruit mimosa along with the floral notes of the St. Germain will make your day.

Glasses of grapefruit mimosas on a silver tray with a bottle of St. Germain in the background.
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By now it’s crystal clear that St. Germain tastes good with just about anything you can think of to pair it with. If you ask my brothers, it’s even better on its own, on the rocks, when late evening comes and something more is called for.

The affinity we all have over here for St. Germain is not surprising, given our affection for floral waters, rose water, and, even more, orange blossom water. I think of St. Germain, which is a distillation of elderflower essence, in the same family—just ramped up with spirits.

An empty glass rimmed with sanding sugar.
Glasses of grapefruit mimosas.

I also think of this mimosa as my version of an Easter bonnet. A colorful one with matching gloves and shoes. Those beauties for Easter or any other time may be an elegance we’ll never find ourselves walking out in, but there are other ways to get our bonnet on. Don’t worry about the men; they will think nothing of bonnets and everything of I’d love another.

Glasses of grapefruit mimosas.
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5 from 1 vote

Red Grapefruit Mimosas

The pink hue and citrus notes of this grapefruit mimosa along with the floral notes of the St. Germain will make your day.
Prep: 5 minutes
Total: 5 minutes


  • 3 parts ruby red grapefruit juice, chilled
  • 2 parts champagne, prosecco, or other sparkling wine, chilled
  • 1 part St. Germain, chilled
  • white sanding sugar, to rim the glasses
  • citrus wedge, grapefruit, orange, lemon, or lime
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  • To rim the glasses, place the sanding sugar on a small, flat plate. Rub the rims of the glasses with a citrus fruit wedge, then immediately dip the rim into the sugar.
  • For a small batch: Add the grapefruit juice and St. Germain into a cocktail shaker with some ice. Pour into the glasses, and then add the champagne.
  • For a large batch: Pour the grapefruit juice into a pitcher filled with ice. Add the St. Germain and stir. Immediately pour into the serving glasses and top with champagne.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Total Time: 5 minutes
Course: Drinks
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  1. Stephanie Lattrez says:

    This is such a fantastic beverage. For just a couple of us, I’ll squeeze a couple of grapefruits. For a small group, I’ll fresh squeeze a few and supplement a high quality carton. Still tastes really fresh that way and a bit less work.
    Just a beautiful color and so tasty and refreshing on a nice sunny warm afternoon. Have made these a few times now and look forward to many more.

    1. Maureen Abood says:

      I love that you add fresh juice to this; I bet it gives fabulous flavor!

  2. Ann says:

    I love the St. Germain and grapefruit combo, when grapefruit not in season I like to mix St. G with grapefruit Lacroix. Try it, you won’t be disappointed….

  3. Lisa the Gourmet Wog says:

    How refreshingly delicious! It looks like the type of drink where you can knock back quite a few because its sweet and easy to drink. Then you stand up and realise just how much its gone straight to your head!!

  4. Jerry Wakeen says:

    Well if no one else is willing to comment on drinks, I certainly will. And thanks Maureen, I had not heard of St. Germain, I will look for it..

    In the old country there is a drink called Arack which Google states is: A strong alcoholic drink of the Middle East and the Far East, usually distilled from fermented palm sap, rice, or molasses.

    The Arack drinks I have tried are anise flavored and so strong that I don’t really appreciate the taste, though in the old country it is very much appreciated, I hear. So over the years I have settled for US made Anisette, which is still anise flavored but not as strong (maybe 45 proof rather than 80 or 100), and is a bit sweet, depending on when you drink it and what your taste is at the moment.

    So copying the idea of “B and B” which is Benedictine and Brandy, I invented a new drink called “B and A” which I named Brandy and Anisette. Vary the amount of Anisette to your taste, dilute with water or on the rocks, it is very good.

    Along the same line if you are trying to duplicate Arack, but don’t like the strong taste, you can do a “V and A” which is a name that I just invented one minute ago! 🙂 The V is vodka, which adds a bit of punch to the Anisette, again ice or water or not, the vodka also dilutes the sweetness of Anisette. That drink is no where near as strong tasting as Arack, so if you like anise flavor and want to lower the sweetness, try it.

    Then there is St. G and Vodka. Maureen you can claim that invention!
    best, Jerry