Ian Clark, the beverage supervisor at Topside in Baltimore, and his team of bartenders created this Mimosa-Beermosa hybrid, a brunch cocktail that combines sparkling wine and hefeweizen with orange juice. It’s a great match with rich or fatty breakfast foods like bacon, sausage or eggs benedict.
This recipe originally appeared as part of “The Best Beermosas for Brunch.”
- 2 ounces Jailbreak Feed the Monkey hefeweizen
- 2 ounces cava
- 1 ounce orange juice
- Garnish: dehydrated (or fresh) strawberry slice
Add all ingredients into a pilsner glass and stir gently.
Garnish with the dehydrated (or fresh) strawberry slice.