Beer+OJ+Vodka = Winter White MANmosas


MANMOSA > mimosa

Mi-Mosa = 1:1 Orange Juice & Dry Sparkling Champagne + Splash of Grand Mariner. Garnish with a finely sliced twist of orange peel. Consume by tilting champagne glass to mouth with pinky finger daintily extended.

MANMOSA = 2:1 Hefeweizen or Witbier & Orange Juice + 1 shot of Citrus Vodka.  Garnish with a plate of sizzling bacon gristle, ‘Merican taters, & fried eggs. Consume one mug at a time with all fingers applied firmly around said mug.

Simple enough, right? Now. The key to a phenomenal Manmosa is a true unfiltered, Bavarian-style wheat beer with yeast still present.  No alternate supplemented variety of beer will work.  To best explain the differences between Hefeweizen & Witbier, allow me to direct you to THIS ARTICLE posted by BrewRambler – Fantastic read.

A few of my favorite Hefeweizen Brews:
1. Weihenstephaner Hefeweissbier
2. Hacker-Pschorr Hefe Weisse Naturtrüb
3. Sierra Nevada Kellerweis Hefeweizen
4. Arbor Brewing Company Bavarian Bliss
5. Pyramid Ales Hefeweizen

A few of my favorite Witbiers:
1. Bell’s Brewery Winter White Ale
2. Allagash White
3. Harpoon Brewery UFO White
4. Samuel Adams Cold Snap
5. Blue Moon Belgian White


Beer+ OJ+Vodka = Winter White MANmosas

Beer+ OJ+Vodka = Winter White MANmosas


Winter White Manmosas

Prep Time5 mins
Cook Time1 min
Total Time6 mins
Servings: 1 Mug
Author: A Bachelor & His Grill


  • 12 ounces hefeweizen or witbier
  • 4-6 ounces orange Juice
  • 2 ounces citrus vodka
  • Orange slices to garnish


  • Pour vokda, then orange juice in ice cold mug. Slowly fill to brim with beer. Serve. Drink. Repeat.


Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or