Top of the Morning

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.

  • 2 ounces Jailbreak Feed the Monkey hefeweizen
  • 2 ounces cava
  • 1 ounce orange juice
  • Garnish: dehydrated (or fresh) strawberry slice
  1. Add all ingredients into a pilsner glass and stir gently.

  2. Garnish with the dehydrated (or fresh) strawberry slice.


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