Bonmosa

Marisa Chavetz / Supercall

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.

Bonmosa

FLAVOR PROFILE
Sweet
DIFFICULTY
intermediate

INGREDIENTS

INSTRUCTIONS

Step one

Add unicorn syrup and grapefruit juice to a Nick & Nora glass.

Step two

Top with Cava, and garnish with a swath of grapefruit peel.

Contributed by Codi Bates