Milwaukee Mimosa
Thanks to Michael Bussman for introducing us to that delicious treat. Put about an inch of OJ in the bottom of a pint glass, and pour a full can of PBR on top of it. You’ll thank me later.
I was introduced to this concoction at the Love Me Nots concert saturday night at the Monte V. I promptly had several of them, and then got my face rocked off by some awesome “garage rock”. Mmmmm. . .
In other news, sedona riding season has started here in flag. It’s snowing outside right now. Even with a warm ground, it snowed for a good couple hours, and there’s a couple inches on my car. If it melts this week, the riding will be sick up here (no more dust!). If it stays cold and/or snows more, ski season won’t be far off.
Either way, it’s a win-win situation.
Oh yeah take a 40 of Old E drink it down to the top of the label, then add the OJ all the way to the top. Then sit back and melt your face.
- Jake
Link | November 11th, 2008 at 12:33 pm
Not going to lie, that was the best PBR to ever hit my lips.
- Kelly
Link | November 11th, 2008 at 6:01 pm
Try it with Miller High Life, the Champagne of beers.
- Beermosa
Link | November 13th, 2008 at 12:25 pm
Isn’t that called a Brass Monkey? Or at least a variation of it?
- Speedbuggy3
Link | November 17th, 2008 at 3:06 pm
I think the brass monkey is usually with a 40 of some malt liquor, something like what jake mentioned. Although, wikipedia gives it a different recipe.
- Nathan
Link | November 17th, 2008 at 5:26 pm
HA HA HA, this is AWESOME! You guys just won a special place in my heart. For the record…
Brass Monkey has, in fact two, variations.
1) Take your 40 of Old E (or another, er, fine malt liquor) to the top of the label and top with OJ.
2) Rum, Vodka, OJ. Mix and serve.
Either of these are technically correct.
- Don
Link | December 1st, 2008 at 9:37 pm