Once upon a summer almost three years ago, I went to a little cafe in Brooklyn that is now closed. A seemingly innocent Sunday Brunch in the City turned out to be a roller coaster of emotion and for that it will always be one of my most memorable meals in Brooklyn. Highlights included:

meeting a 40-something guy named Bennett who had the energy of Jack Russell Terrier and told one hysterical story after another
the start of my egg + avocado obsession (BTW, it's on year three and still going strong)
super bitchy wait-staff, which explains why they are now out of business
the worst Mimosa EVER
the introduction of the ManMosa aka the star of this post

Long story short, my worst Mimosa ever consisted of 85% from-concentrate OJ and a splash of warm, flat, "sparkling" wine. It was so bad and our server was so suck-y that I waltzed into the restaurant, to prove I wasn't being dramatic asked the bartender to "try-it", and requested a replacement of some sort. If I recall, they were "out of Bloody Mary mix" aka strike two. And then, it happened. Another bartender recommended I try the ManMosa. After hearing the ingredients I was most definitely intrigued and gave it a shot. Four rounds later and an entire table singing it's praises, I was hooked. And so I present to you, the ManMosa.

My standard recipe- just add your favorites!

Step 1. Pour an entire bottle (12 oz) or up to 16 ounces of a hefewiezen or wheat beer into a chilled 23.5 oz glass. I plan on adding A LOT more to this list this summer, but here are few of my favorites that have been taste-tested and approved:

Magic Hat Circus Boy

Blue Moon Ale

ROC Brewing Co. Belgian Blonde

Dundee Summer Wheat

Step 2. Top with 4 ounces of fresh-squeezed or not from concentrate juice.

Step 3. Add 1.5 ounces of chilled Vodka. Absolut is readily available. But Prairie is really good if you are making them at home.

Step 4. Pour into a cocktail shaker with ice and gently stir. Strain back into the glass, top with a slice of orange, and enjoy.

Now I am not claiming I created the recipe (hence the back story), but I have yet to come across a menu outside of NYC that offers it or a bartender that knows what I am talking about. So this summer I am making it my mission to spread the word to all my friends and to my favorite spots in the Rochester, NY area in hopes it becomes a standard Sunday Brunch classic. Help me by doing the same! And if you have ordered the ManMosa from somewhere before, please leave a comment with your state and location.

If not the ManMosa, what is your Sunday Brunch standby?