Recipe: Peach Lambic & Rye Sangria
Beer, wine, and cocktail lovers alike unite in their affection for this big batch drink. At first the idea of beer sangria may not appeal to the traditional sangria sippers, but fruity lambics are a game changer.
Lambics are the most wine-like beers out there. They are fruity, Belgian wheat beers, often higher in alcohol than other ales. With flavors like raspberry (framboise), cherry (kriek), and peach (pêche) you have plenty to pick from when whipping up your next batch of sangria.
When making any sangria, start with your fruit and spirit of choice. For Ariel’s game night, I chose peaches and apples along with a nice rye whiskey. If peaches are in season, use fresh, but a high end brand of frozen organic peach slices work just as well. I chose the pêche lambic because I knew the soft summer fruit flavors would work great with the caramel, vanilla and spice of the rye whiskey. Lambics are already sweet enough, so there is no added sugar here like you would expect in a wine based sangria.
This sip is perfect for making into a big batch drink for any casual gathering, including game night. So next time you’re entertaining, mix it up a little and serve a simply delicious beer sangria your guests will love.
Peach Lambic and Rye Sangria
- 1 to 1 1/2 cups
sliced peaches and cubed crisp red apples (like McIntonsh)
- 3/4 cup
(750 ml) bottle Pêche Lambic Beer, well chilled
- 1 1/2 cups
club soda, chilled
In a large pitcher, combine the fruit and the rye and let soak for 20 to 30 minutes. Add the pêche Lambic and stir to combine. Top with the club soda. Pour into ice-filled wine glasses and scoop some of the fruit on top.