Ingredients:
For the muddling liquid:
1/4 cupgranulated sugar
1 ruby red grapefruit, peel removed in wide strips, with fruit reserved
1/2 habanero chile, de-stemmed
For the mimosas:
1 cupfreshly squeezed ruby red grapefruit juice (about 1 grapefruit, reserved from muddling ingredients), divided
1/2 cuptequila blanco, divided
12 ouncesprosecco, sparkling white, or rosé wine, divided
4 ruby red grapefruit wedges, for serving
Chile-lime seasoning salt (such as Tajín), for serving
Directions:
Muddle the grapefruit: Combine sugar and grapefruit strips in a cocktail shaker. Muddle until mixture is sandy, about 1 minute. Add habanero; muddle until crushed and incorporated, about 30 seconds. Add ¼ cup water and shake until sugar is dissolved, about 40 seconds. Pour through a medium-fine cocktail strainer into a measuring cup, discarding solids.
Make the mimosas: Pour ¼ cup grapefruit juice, 1 ounce tequila and ½ ounce syrup into a champagne flute; stir to combine. Top with prosecco. Garnish each mimosa with a grapefruit wedge sprinkled with chile-lime seasoning salt.