Brunch Essential: Grapefruit Mezcal Mimosarita

Pssst... speaking of brunch, you've got until this Tuesday at noon CST to enter our Le Creuset giveaway!

You know, I really never thought I'd see a title as stupid as "mimosarita" on this blog. But, it's happened, it's done, it's a good thing, and I think we can all move on. Oh and by the way it's all Matt's fault so, there's that!

We're kind of mega into bastardizing cocktails, because nothing says "we're millennials" more than taking something that's been established for centuries and changing every aspect of it to fit our taste! There's the cucumber old fashioned we did a while back, these Serrano peach margaritas, oh and those watermelon negronis, to name a few - and they're all amazing, if a bit of a leap from the original cocktails they're based off of in taste and presentation. 

So, Grapefruit Mezcal Mimosarita. It's what happens when you take a perfectly fine and nice margarita, sub a good amount of fresh grapefruit juice for lime juice, replace the tequila with it's smokey mezcal counterpart, and top it all of with sparkling wine. It's fresh, it's bright, it's slightly smokey, it's very smooth, yet bubbly, and it's pretty much everything you'd ever want ever on our favorite little chunk of the week, Sunday morning.

This Sunday morning in particular is in special need of a mimosarita because it's Southern Decadence weekend in New Orleans! Basically, it's a big ole LGBTQ festival weekend and the only thing gayer than an actual gay pride festival is brunch. Also it seems to get rained out by tropical storm systems each year, and anyone in New Orleans will tell you the best thing to do in shit weather is drink! So, mimosaritas all around, please.

If you happen to be in New Orleans, come hang out with us and Hello Mr. Magazine for Hello Mr. LIVE. You'll basically get to watch us on stage (yikes) at the Ace Hotel, where we'll be demonstrating how to make a coconut daiquiri and different sugar and salt rims that Matt's been working on while I just make weird faces and drink along. Tickets can be purchased right here!

But if you're not in town for this (and really that's your only acceptable excuse for missing it, okay?), you've got this fun and sweet little "Mimosarita" recipe that you can check out below. Happy Labor Day and Happy Southern Decadence, sweet babes!

Grapefruit Mezcal "Mimosarita"

makes 1

  • 1 oz mezcal
  • 1 oz fresh grapefruit juice, pulp removed (via strainer)
  • 1/2 oz Cointreau
  • 3 oz sparkling wine

Combine ingredients except for sparkling wine in shaking tin. Add ice, shake, and strain into coupe glass rimmed with Grapefruit Sugar*. Top with sparkling wine.

Grapefruit Sugar

  • 1 3 - 4" grapefruit peel (no pith)
  • 3 tbsp sugar
  • 1/2 tbsp salt
  1. In a medium mixing bowl, whisk together the salt and sugar. Add the grapefruit peel and toss together, coating the peel in the salt and sugar. 
  2. Let sit 20 minutes; just enough to extract some of the oil from the peel, but not so much that the sugar and salt begin to dissolve.
  3. Using a butter knife or just a finger and a thumb, scrape sugar/salt off peels. Discard peels and set aside grapefruit sugar for rimming your glasses.

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