A wooden tabletop featuring a pint glass filled with ice and the Manmosa cocktail. The glass sits upon a party zone napkin and cut irnage on a cutting board are in the background.

The Manmosa: A colder, refreshing spin on a classic

by Chelsea Nye

The Manmosa is our unapologetic take on the traditional mimosa. Built colder, served bigger, and designed to stay ice cold from the first sip to the last drop, this drink is all about simplicity done right. It’s refreshing, no nonsense, and hits just as hard at après as it does at brunch.

This recipe is inspired by a version I had years ago at Killington Mountain, and it instantly stuck. Adding ice might feel controversial to mimosa purists, but trust us here. It changes everything. The drink stays crisp, balanced, and refreshing all the way through instead of warming up halfway down the glass.

Ingredients

Champagne or Prosecco
Grand Marnier
No pulp orange juice
Ice
Orange, sliced for garnish

Glassware

Pint glass

How to Make the Manmosa

Fill a pint glass completely with ice. Pour in Champagne or Prosecco, leaving room at the top. Add a splash of no pulp orange juice, then finish with a floater of Grand Marnier. Slice an orange and use it to garnish the rim of the glass.

That’s it. No shaking, no fuss, no overthinking.

Why It Works

The ice keeps everything locked in at the perfect temperature, making the Manmosa insanely refreshing from start to finish. The Grand Marnier adds depth and a subtle bite, while the orange juice keeps it bright and familiar. It’s a new spin on a classic that feels right whether you’re easing into the morning or winding down after a long day outside.

Serve it cold. Drink it slow. Or don’t.
Do what you love. Do it forever.