Roger Kugler's tangy beer-based sangria was inspired by a British customer's request for a shandy, a refreshing blend of lager beer and lemonade or soda.
2 Bartlett pears, peeled and chopped
1 cup plus 2 tablespoons fresh lemon juice
Four 12-ounce bottles lager, chilled
1 cup triple sec
2 Bosc pears, sliced, for garnish
How to Make It
In a food processor, combine the Bartlett pears with 2 tablespoons of the lemon juice and process to a puree.
Slowly pour the beer into a pitcher. Stir in the remaining 1 cup of lemon juice, the triple sec and the pear puree. Fill pint glasses halfway with ice. Add the sangria and garnish with the Bosc pear slices.
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