Mixed by Carol Liao on March 24, 2016
A Thursday drink? Why not? To kick-off our five day Easter weekend, we're doing a bubbly spring mimosa.
- 2 parts prosecco
- 1 part fresh grapefruit juice
- 0.5 parts Grand Marnier
- mint leaves
Squeeze grapefruit juice into a cup and muddle a few raspberries with it. Pour into a champagne flute and top with prosecco or champagne. Add a splash of Grand Marnier and garnish with fresh mint leaves.