Saturday, June 4, 2016

Saturday Sangria: Smoky Beer Sangrita Recipe (#Beer #Wine #Sangria #Recipe)


Welcome to Sangria Saturday, where ever Saturday you will find a delicious sangria recipe to go with your weekend reading! Have a recipe of your own? Join the fun and leave us a comment or a link to your own post!  

Smoky Beer Sangrita Recipe

For Sangrita Base:
  • 1/2 teaspoon harissa, or more to taste
  • 8 ounces tomato juice
  • 6 ounces freshly squeezed juice from about 2 grapefruits
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces freshly squeezed juice from about 2 oranges
  • 1-1/2 ounces freshly squeezed juice from 2 lemons
  • 2 ounces freshly squeezed juice from 2 to 3 limes
For each cocktail:
  • Grapefruit wedge
  • Coarse smoked sea salt
  • 4 ounces Sangrita Base
  • 4 ounces India Pale Ale

1. For Sangrita Base: In a pitcher, whisk together harissa, black pepper and tomato juice. Add grapefruit juice, orange juice, lemon and lime juice. Stir. Refrigerate for at least 2 hours, but no more then 8 hours.

2. For Each Cocktail: Wet the rim of a glass with grapefruit wedge, dip moistened edge in smoked sea salt. Add ice and 4 ounces of the sangrita base. Top with 4 ounces of IPA. Garnish with grapefruit wedge and serve

Smoky Beer Sangrita Recipe
* Original recipe courtesy of seriouseats

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