Author Notes
This simple but festive flute of bubbly takes on a brunch theme with ruby red grapefruit juice and honey-thyme simple syrup!
—garlic and zest
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Ingredients
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1/4 cup
(1 jigger) ruby red grapefruit juice (without pulp)
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1/4 cup
(1 jigger) prosecco
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fresh thyme leaves for garnish
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thin wedge of grapefruit for garnish
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1/2 cup
sugar
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1/2 cup
honey
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1 cup
water
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10
sprigs of fresh thyme
Directions
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Make simple syrup: In a small saucepan, combine the sugar, honey and water. Heat over medium high heat, stirring occasionally until the sugar is dissolved.
Tie the thyme sprigs together with a piece of kitchen string. Submerge the thyme in the still hot simple syrup and steep for 30 minutes.
Remove the thyme and discard. Strain the syrup through a fine mesh sieve to remove any thyme leaves or other particles. Store in a glass jar in the refrigerator.
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For each cocktail
Into a champagne flute combine simple syrup, grapefruit juice and chilled prosecco. Garnish with a wedge of grapefruit and fresh thyme. Serve.
Notes
I used 1 tablespoon of the simple syrup, but if you prefer a sweeter cocktail, add two tablespoons.
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