These Vanilla Bean & Grapefruit Sparkling Cocktails are perfect for a festive brunch or holiday party. The simple vanilla bean & grapefruit syrup can be made ahead of time. To serve, just add sparkling wine.
Since the holiday season is here, it’s the perfect time for a festive, sparkling cocktail. These Vanilla Bean & Grapefruit Sparkling Cocktails would be right at home at a holiday brunch, or served as part of a New Year’s Eve gathering.
They’re gorgeously flecked with vanilla bean and scented with grapefruit and basically all things delicious.
My favorite part about these cocktails is that all of the work can be done ahead of time. That “work” lies in making the simple syrup, but in all honestly the simple syrup really is simple. It will only take you about 10 minutes to make it, then you’ll need to let it cool.
How to Make Vanilla Bean & Grapefruit Simple Syrup
Split a vanilla bean lengthwise and scrape the seeds into a small saucepan. Throw the whole bean in there too. Then add the zest and juice from one grapefruit, 1 cup water and 1 cup sugar. Heat on medium-high until the sugar dissolves and then just let it all steep and cool for an hour or so. Strain out the solids and you’re set.
How to Make Vanilla Bean & Grapefruit Sparkling Cocktails
To make these cocktails add an ounce of the simple syrup to a champagne flute and top it off with sparkling wine. No need to use a spendy bottle of champagne. Instead, look for Cava or Prosecco. Here are some of my favorite budget-friendly sparkling wines.
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Full Recipe
Vanilla Bean & Grapefruit Sparkling Cocktails
Ingredients
Vanilla Bean & Grapefruit Simple Syrup
- 1 cup sugar
- 1 cup water
- 1 vanilla bean (split in half, seeds scraped)
- 1 grapefruit (zested & juiced)
Cocktail
- 1 ounce Vanilla Bean & Grapefruit Simple Syrup
- 6 ounces Sparkling wine
- Grapefruit wedges (for garnish)
- Fresh thyme (for garnish)
Instructions
Vanilla Bean & Grapefruit Simple Syrup
- In a small saucepan mix sugar, water, vanilla seeds and bean, and grapefruit juice and zest. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Discard vanilla bean and strain through fine mesh strainer. Pour syrup into glass jar and refrigerate.
Cocktail
- To serve, add 1 ounce syrup to a champagne flute; top with sparkling wine and garnish with a grapefruit wedge and sprig of fresh thyme.
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