I’ve been making Manmosas at backyard brunches for years, and honestly, they’re always a crowd-pleaser. There’s something about mixing beer, orange juice, and a little vodka that just fits those lazy summer mornings with friends. The drink somehow manages to be both super casual and a bit of a treat at the same time – it’s the perfect brunch companion.
Manmosas really became popular during the big brunch boom in the 2010s, especially in cities where everyone seemed to be looking for the next fun twist on a classic drink. They’re basically a beefed-up Mimosa (hence the cheeky “man” in the name), although, in my experience, everyone loves them regardless. The name’s just for fun.
Strength & Profile
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For me, that first sip always hits with the bright pop of orange juice – fresh OJ makes all the difference – followed by the mellow maltiness from the beer. The vodka? To be honest, you barely taste it, but it sneaks in this gentle warmth and steps up the drink’s kick. The whole thing is bubbly, zesty, and exactly what I want when I’m not in the mood for another cup of coffee.
Ingredients & Glassware
Here’s what you need for one classic Manmosa:
- About 4 ounces of fresh orange juice (seriously, squeeze it if you can – it’s worth it)
- Around 8 ounces of beer (I’m a fan of wheat beers or light lagers for this; IPAs are usually too bitter)
- 1 ounce vodka
I usually pour mine into pint glasses – they’re just the right size. Sometimes, if I’m feeling rustic, I’ll reach for a big mason jar. Both are great, honestly.
How to Make a Manmosa
- Pop a pint glass in the freezer for a few minutes – cold glasses make a big difference.
- Start with 4 ounces of orange juice in the glass.
- Slowly pour in 8 ounces of good, cold beer down the side of the glass. This prevents foaming and makes your life much easier.
- Splash in 1 ounce of vodka.
- Give everything a quick, gentle stir – just enough to mix it, but not so much that you lose all that carbonation.
A non-alcoholic version is surprisingly tasty with sparkling water instead of beer and vodka. You still get that brunchy fizz with the citrusy kick.
A word to the wise: Manmosas taste super light and go down easy, but they’re a bit sneaky on both the booze and sugar fronts. If I’m feeling slightly health-conscious, I’ll go for fresh-squeezed OJ and a low-calorie beer.
Pairing & Party Tips
Manmosas go really well with classic brunch fare. The orange brightens up eggs benedict and, for some reason, even makes avocado toast seem fancier. I usually serve a big bowl of fruit alongside, which always disappears fast.
A few things I’ve learned from trial and error:
- Chill everything – beer, juice, vodka, glasses. Warm drinks just don’t hit the same.
- Pour the beer slowly! Too fast and you’ll have nothing but foam.
- Make them à la minute – the carbonation vanishes if they sit too long.
Don’t be afraid to experiment, either. Sometimes I swap in grapefruit juice for half the orange or use a Belgian white beer for something more complex. And on holiday mornings, I’ll do half orange juice and half cranberry – toss in a cinnamon stick if you’re feeling festive.
One year, I set up a DIY Manmosa bar for a brunch birthday, laying out different juice options and a few beers. The cranberry-grapefruit combo was unexpectedly awesome and is now a winter favorite.
Every time I serve these, at least one person asks for the recipe. There’s just something about the combo of juice, beer, and a hint of vodka that makes it stand out from your usual brunch drinks. Try them out at your next get-together and don’t be surprised if they become the new tradition!
