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.
1 oz Unicorn Syrup
3 oz Fresh Grapefruit Juice
Grapefruit swath, for garnish
- Add unicorn syrup and grapefruit juice to a Nick & Nora glass.
- Top with Cava, and garnish with a swath of grapefruit peel.
1 Cup Prickly Pear Puree
1 Cup Monin Pomegranate Syrup
1 Cup Simple Syrup
.5 Cup Water
- Add all ingredients to a large bowl or jar, and mix until fully combined.
- Store, refrigerated, up to two weeks.