Cherry Ale Sangria

Recipe from Stephen Beaumont and Brian Morin

Adapted by Betsy Andrews

Published June 30, 2009

Rating
4(12)
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—Betsy Andrews

Featured in: Cocktails Dance on the Head of a Beer

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Ingredients

Yield:4 8-ounce drinks

  • 1 bottle (11 or 12 ounces) Belgian cherry (kriek) ale

  • 1 bottle (11 or 12 ounces) strong Belgian ale

  • ¾ ounce Cointreau

  • ¾ ounce brandy

  • 3 to 4 slices each, orange

  • 3 to 4 slices lemon

  • 3 to 4 slices lime

  • 5 ounces ginger ale

  • 5 ounces soda water

Ingredient Substitution Guide
Nutritional analysis per serving

18 grams carbs; 138 calories; 3 grams fiber; 18 milligrams sodium; 2 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place generous amount of ice cubes in pitcher. Pour in ales, spirits and fruit. Stir, mashing fruit as you go.

  2. Step 2

    Top with ginger ale and soda water, adding more ice if needed to fill pitcher. Stir and serve.

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Ratings

4 out of 5
12 user ratings
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Comments

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Annie

It’s a bit watery and the beauty of the lambic is obscured.

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Credits

Adapted from “The Beerbistro Cookbook,” by Stephen Beaumont and Brian Morin (Key Porter Books, 2009)

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