Grapefruit Ginger Cava Brunch Cocktails
Prep time
Cook time
Total time
Recipe type: Drinks
Serves: 2 quarts of simple syrup
  • 4 cups freshly squeezed ruby red grapefruit juice (5-6 grapefruit)
  • 4 1-inch cubes of peeled fresh ginger, sliced
  • 4 cups sugar
  • Ginger, to taste (I used about 8 ounces more)
  • Cava or other sparking wine
  • Freshly squeezed grapefruit juice
  1. Combine the 4 cups of juice with the sliced ginger and sugar and bring to a boil; reduce and simmer for about 10 minutes. Pour into a covered container and refrigerate overnight.
  2. Strain out and discard the solids. Transfer the simple syrup to covered jars and add more chopped fresh ginger (I had two jars and put about 4 ounces of chopped ginger into each jar). Refrigerate for a couple of days to infuse the ginger flavor into the syrup, then strain and discard the ginger. Return the syrup to the jars and store in the refrigerator.
  3. To make the cocktails, combine 4 ounce of sparkling wine (I used cava) with 1 ounce of the grapefruit-ginger syrup and 1 ounce of freshly squeezed grapefruit juice, or adjust ratio to your personal tastes.
  4. To store in the freezer for future cocktails, combine equal parts of the grapefruit-ginger syrup and grapefruit juice, pour into ice cube trays, and freeze. Pop out of the trays and store in a bag in the freezer, and thaw one cube per cocktail you wish to make.
Recipe by Cooking With MicheleĀ® at