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.