Restaurants›Amaya Modern Mexican›Grapefruit & Sage Mimosa Recipe

Grapefruit & Sage Mimosa Recipe

Name: Amaya Modern Mexicans Grapefruit & Sage Mimosa Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 1 oz Tanqueray gin; 2 oz fresh pink grapefruit juice; 0.5 oz St. Germain elderflower liqueur; 0.25 oz agave syrup; 3 oz prosecco (well chilled); 2 leaves fresh sage leaves; 1 piece grapefruit twist or wedge; 4 cubes ice (optional, for mixing)

Inspired by Amaya Modern Mexican

Time10m

Serves1

Tanqueray gin, grapefruit juice, St. Germain, agave syrup, prosecco, sage leaves

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Ingredients

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Cocktail Base

1 oz Tanqueray gin2 oz fresh pink grapefruit juice1/2 oz St. Germain elderflower liqueur1/4 oz agave syrup

Sparkle

3 oz prosecco (well chilled)

Garnish & Aromatics

2 leaves fresh sage leaves1 piece grapefruit twist or wedge4 cubes ice (optional, for mixing)

Method

Prepare Glass & Sage

Chill glass

Place a Champagne flute or coupe in the freezer for 5–10 minutes, or fill briefly with ice water to chill while you prepare the cocktail components.

Express sage aroma

Take one fresh sage leaf and gently clap it once between your palms (this releases the essential oils). Rub the leaf lightly around the rim of the chilled glass, then drop the leaf into the glass or set aside for garnish.

Mix Cocktail Base

In a mixing tin or small cocktail shaker, add the gin, fresh pink grapefruit juice, St. Germain and agave syrup. If you prefer the drink slightly more chilled or slightly diluted, add 4 ice cubes to the shaker.

If using ice, gently shake the mixture for 6–8 seconds to chill and integrate (not vigorously — this is a light, aromatic drink). If not using ice (to avoid dilution), simply stir with a bar spoon for 8–10 seconds to combine and slightly aerate.

Taste a small amount and adjust sweetness if needed: add up to 0.25 oz additional agave syrup for more sweetness, or a dash more grapefruit for brighter acidity.

Assemble & Finish

Strain the mixed cocktail into the chilled flute or coupe. If you used ice in the shaker, double-strain to remove small shards of ice and any sage fragments.

Top gently with the chilled prosecco: pour slowly down the side of the glass to preserve bubbles and prevent overflow. Aim for about 3 oz prosecco (adjust to taste).

Garnish with the second sage leaf floated on top and a grapefruit twist or small wedge perched on the rim. Optionally, clap the garnish sage leaf once more over the glass to boost aroma just before serving.

Serve immediately. Recommend advising guests to sip rather than stir so the prosecco remains effervescent and the aroma of sage and grapefruit is prominent.