Mimosas are always a classic choice for a midday brunch, but this year for Mother’s Day I was looking for something a little bit more interesting than just orange juice and champagne. I had decided on grapefruit as a base and went from there, finding recipes that included muddled basil and ginger ale. That was enough to spark some inspiration and I made a basil and ginger infused simple syrup and topped it with fresh squeezed grapefruit juice and champagne. Perfection. I love using fresh ingredients in drinks whenever possible and this is no exception. Cheers!