It’s not a secret that I love sangria.
It’s not a secret, and it’s really not that exciting. Us ladies, we like sangria. Not rocket science. Heck, most dudes I know will polish off a glass (pitcher?) or two if it’s put in front of them. Daniel certainly will, and that’s because of more than the fact that I make it so damn often, in every flavor combination I can dream up to go with every season, every type of menu, every type of, well, everything.
Yes, Daniel will polish off a pitcher of sangria because he likes it – quite possibly as much as I do.
But don’t get it twisted…he likes beer even better. You’d be disgusted to know how many beers he can throw back in a sitting. Let’s just say we don’t have enough pitchers in the house to make a fair comparison. So what happens when I concoct a beverage that combines the the best of both worlds?
Other than the obvious result – a super-crunk Daniel – “mangria” is born.
Ladies, don’t be fooled by the name – I think you’ll love this cocktail, too. Even if you don’t like beer, I think you’ll be into this. I mean, why didn’t we think of it sooner? The beer is a perfect vehicle to get a good sangria going. Blue Moon and citrus, as we all know, are already pretty much going steady, and the pear-vibe adds another crispy-sweet dimension. I used the Winter Abbey Ale – because hey, it is winter after all, and why not get totally seasonal here, what with the citrus and the pears? I’ve made it with the regular version as well, which is a bit lighter and less caramel-ly and just begging to be made on a hot summer day.
It’s kindasorta the discovery of a lifetime.
{This recipe is part of a Super-Bowl party menu. Check it out here!}
- 2 Bartlett pears, roughly chopped
- ¾ cup fresh lemon juice (from about 5 or 6 lemons – just get a big bag)
- ¼ cup fresh orange juice (from 1 large navel orange)
- Four 12-ounce bottles Blue Moon ale, chilled
- 1 cup triple sec
- 2 Bosc pears, thinly sliced lengthwise, for garnish
- 1 navel orange, sliced, for garnish
- Combine juices in a measuring cup. In a food processor or a blender, combine the Bartlett pears with a bit of the lemon-orange juice and process to a puree. Strain through a fine mesh sieve to remove some of the bulk.
- Slowly pour the beer into a pitcher. Stir in the remaining juice mixture, the triple sec, and the pear purée. Fill pint glasses halfway with ice. Add the sangria and garnish with the Bosc pear and orange slices (I like the pears in the glass, and the oranges in the pitcher).
This lady is totally down with mangria. Have you ever heard of a drop shot called a lunchbox? The’re somewhat of a specialty around here, and consist of a half glass of beer, like a light lager or hefeweizen, with a splash of orange juice. Drop a shot of amaretto into it and drink. Delightful. Since there’s no real reason to chug the shot (unlike Irish car bombs), I’ve made larger mixed versions of it when all I have is not great beer. Beer, orange juice, a bit of amaretto, maybe some bourbon… dangerously drinkable. This mangria reminds me of that drink, so I’m not at all surprised that yours is delicious!
Kate, that sounds so good! I’ve never heard of that. Love the name, and love the idea of amaretto and, um, bourbon? Yes, please. I think this calls for a science experiment…what types of alcohols pair well with beer + citrus?
Bourbon and amaretto are the only kids I’ve tried so far. I’ve seen beer cocktails floating around the web but can’t think of any at the moment! I’m sorry.
Ha! I meant that would be the science experiment. You’ve already offered plenty of great suggestions!
This is really interesting!
Kelli H (Made in Sonoma) recently posted..Lemon Sherbet
since i love sangria and matt’s fav beer is blue moon with a healthy portion of orange….this will be our celebration drink of choice!
Great recipe! I can’t wait to try it. I have to mention that the term “mangria” was first coined by Adam Carolla, when adding vodka to red wine/sangria…