Cocktail O’Clock: Blue Moon Brunch Punch

Ever hear of brunch punch? I didn’t until we visited my college friend in Baltimore. In preparation for a day of beveraging at the Preakness, she made us a brunch punch. This punch consisted of a mix of orange-pineapple juice, Malibu, and champagne. It was refreshing, while also giving you a bit of a buzz to start off your morning.

At the beach this past weekend, I decided to make my own version of brunch punch with one of my favorite beverages—beer. The result: positive reviews and an empty pitcher of my Blue Moon brunch punch.

At first I served the brunch punch with just the orange-pineapple juice, champagne, and vodka. But I realized we had Blue Moon in the fridge, and added that to the mix. Blue Moon particularly complements these flavors because of its citrus undertones and sweet taste. The punch actually tastes better with the beer—and I wasn’t the only one that thought such. Why didn’t I think to put this on the list?!

Blue Moon Brunch Punch

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Cocktail O’Clock: The Manmosa

For an unknown reason, I find day drinking more socially acceptable when it’s warm and sunny outside. Given the unseasonably warm weather we’ve been having for the past few months, my spring (and end of winter) have seen their fair share of drunk brunches. Even though mimosas and bellinis are synonymous with single 20s girl brunches (or at least that’s what twitter tells me), my weapon of choice is normally beer or bloody marys.

But on one particularly Saturday, after a morning of volunteering and sweating, my favorite brunch bartender suggested he make me a “manmosa.” His story is this: one day a bunch of big guys came in and ordered mimosas….but he figured he could do better, and make something a little better suited to these men. Apparently the real “manmosa” is supposed to be vodka, beer, and orange juice. Even though I love to drink, that is *not* something I can drink before 1pm without some serious consequences, or my “friends” calling me an alcoholic.

The “manmosa” I was served was better (and not modified for me! This is his recipe):

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