The urban dictionary suggests that beermosa’s have been made popular by the post-punk hipsters, which is why it’s been on the menu at the hippest restaurant in town. Their version, infused with fennel, was so good! When it was removed from the menu I was inspired to try to make it at home. It’s an incredibly refreshing drink for summer and a fancy way to serve up a warm-weather favorite.
The first step is to make the fennel-clove infused simple syrup. You can make this ahead of time and store for future use. To make it let 2 cups of sugar sit for about 5 hours mixed with about 25 cloves and one stalk of fennel leaves chopped onto small pieces.
Transfer sugar mixture to a sauce pan. Add 2 cups of water and bring to a boil stirring continually. As soon as the mixture begins to boil, pull off the stove. Pour the heated mixture through a cheesecloth into a jar and let cool completely.
To make the beermosa, combine 1 part orange juice to 2 parts wheat beer (Blue Moon is our favorite for the drink), stir in half an ounce of the infused syrup, and serve with a sprig of fennel on the side.