With warmer weather approaching, we’re looking forward to weekends spent brunching on patios. And we have a feeling this mimosa, created by Ashley of Craft and Cocktails, is going to be a prominent addition. Plus, this cocktail is chock-full-o’veggies — so you can feel great about sipping all afternoon.

Carrot Ginger Grapefruit Mimosa
3 oz brut champagne
1 oz Aperol
2 oz fresh grapefruit juice
2 oz fresh carrot juice
1/2 oz ginger syrup (recipe below)
And a rosemary garnish

Add Aperol, grapefruit, carrot, and ginger syrup to shaker with ice. Shake and strain into a champagne flute. Top with champagne and stir. Garnish with rosemary sprig.

Ginger Syrup
4 oz ginger, peeled and sliced
1 cup sugar
1 cup water

Bring sugar and water to a boil in a saucepan. Add ginger and turn to low to simmer for 10 minutes. Take off heat and let cool to room temperature, about 1 hour. Strain into an airtight container and store for 3-4 weeks in the fridge.

Love this cocktail? Don’t miss Ashley’s Pre-Processional Cocktail, developed for my bridesmaids to sip on before my wedding!