Here’s to week 9 of our summer cocktail series!
I had my very first beermosa a couple months back at an awesome little pub in Oakland called Commonwealth Cafe. Later I did a bit of googling, and it seems that they’re most frequently made with Bud or PBR and are affectionately dubbed hillbilly mimosas. There’s nothing hillbilly about the Commonwealth beermosa, though. It’s a real class act.
The difference between the hillbilly and the Commonwealth versions is that Commonwealth makes their beermosas with a wheat beer. Most recently they were mixing with Ale Industries’ Orange Kush, brewed with orange peels, chamomile and coriander. Earlier in the summer they were using a white beer. Really, any sort of lighter wheat beer (like a hefeweisen, not a dunkleweisen) is great. A blonde ale or a summer ale will also do the trick.
Since my first beermosa, I’ve been drinking them surprisingly regularly. I had one after we finished a trail running race this summer, I had another when I was attempting to recover from a devastating hangover a couple weeks back (which worked like a charm, by the way), and I plan on slinging back a few during brunch this weekend (yes, a brunch to celebrate my very last weekend of freedom before school starts up again…sigh…). Sometimes a beermosa hits the spot better than it’s snooty champagne cousin. It deserves some recognition. Long live the beermosa!
Beermosa
Makes 1 drink
- 8 oz beer (or 2/3 of your glass)
- 4 oz orange juice (or 1/3 of your glass)
- optional orange wedge or a berry for garnish (Commonwealth serves it with a raspberry floating around)
Find a pint glass, or something similar. Fill it 2/3 full with beer, top it off with OJ and give it a quick stir. Garnish. Drink. Repeat.
