Cherry Ale Sangria

Recipe from Stephen Beaumont and Brian Morin

Adapted by Betsy Andrews

Rating
4(12)
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Ingredients

Yield:4 8-ounce drinks
  • 1bottle (11 or 12 ounces) Belgian cherry (kriek) ale
  • 1bottle (11 or 12 ounces) strong Belgian ale
  • ¾ounce Cointreau
  • ¾ounce brandy
  • 3 to 4slices each, orange
  • 3 to 4slices lemon
  • 3 to 4slices lime
  • 5ounces ginger ale
  • 5ounces soda water
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

138 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 2 grams protein; 18 milligrams sodium

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.

Ratings

4 out of 5
12 user ratings
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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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