Signature
Marisa Chavetz / Supercall

Wine • Sweet
Bonmosa

When Codi Bates, owner and bar director at Bon Bon! in Lawrence, Kansas, developed a Mimosa for the restaurant’s killer brunch menu, she ditched the orange juice and opted for something with a little more pizazz—and a lot more of a vibrant pink hue. “The prickly pear and pomegranate syrup—Unicorn Blood, as we label it—is a perfect balance of tart and sweetness like orange juice in a traditional Mimosa,” says Bates. She finishes the drink with grapefruit juice, for a touch of citric acidity, and bubbly Spanish Cava. The result is a cocktail that’s easy to make in big batches, and one you’ll want to drink for not only brunch, but for breakfast, lunch and dinner, too.

The Essentials

Unicorn Syrup
grapefruit juice
Cava
The Details
Contributed by

Ingredients

1 oz Unicorn Syrup
3 oz Fresh Grapefruit Juice
Cava, chilled
Grapefruit swath, for garnish

Method

  • Add unicorn syrup and grapefruit juice to a Nick & Nora glass.
  • Top with Cava, and garnish with a swath of grapefruit peel.
intermediate
Unicorn Syrup
Custom Ingredient

Ingredients

1 Cup Prickly Pear Puree
1 Cup Monin Pomegranate Syrup
.5 Cup Water

Method

  • Add all ingredients to a large bowl or jar, and mix until fully combined.
  • Store, refrigerated, up to two weeks.