Today’s Tipple is a day at the beach in a glass. Beer cocktails have been popping up on menus everywhere lately; in the old days, a beer cocktail was a bottle of Corona with a wedge of lime stuffed in the neck, but a recent article in Imbibe Magazine about a Spanish summer red wine called a tempranillo (think raspberries and sunshine) inspired us to consider a beer sangria. For the beer, we first tested a summery pale ale, but finally settled on Port City Brewing Company‘s Porter — you may think of a porter as a cold-weather beer, but this porter is rich without being syrupy and has a refreshing hoppiness which contrasts perfectly with the fruitiness of the wine.
The Beachy Beer Sangria calls for layering the flavors, which will create that beach experience no matter where you are today. At the top is a cold foam that leads you into the crisp porter, sort of like that moment when you first dive through the waves and your warm skin tingles like peppermint from the chill of the water. As you continue to drink, you’ll begin to encounter the cool smoothness of the wine, reminiscent of that mellow mid-afternoon drowsiness as you lay back in your chair at the water’s edge, the tide gently lapping across your feet. The very last sip is both sweet and spicy, the sunset stretching across a perfect summer day. Life is good.
Beachy Beer Sangria
fresh fruit (berries, cherries, grapefruit, limes, lemons, oranges, etc.)
Blackberry-Lavender Simple Syrup (a good quality honey will also work)
Chilled fruity red wine, such as a Spanish tempranillo or a garnacha
Chilled porter (we like our local Port City Brewing Company‘s brew, but experiment to your heart’s delight)
Foam topping (optional) with a smidge of Grand Marnier
Make the simple syrup (our recipe is here). To make the foam topping, pour about a 1/4 cup of the porter in a small mixing bowl, add a splash of Grand Marnier, and whisk until foamy. Place in the freezer for about 10 minutes.
To assemble the drink, place a few peppercorns and some chunks of different fruits at the bottom of the glass. Drizzle with about a teaspoon of the simple syrup, then muddle lightly to crack the peppercorns and release the fruit juices. Pour 2/3 of a cup of wine over the fruit, then tip the glass slightly and slowly pour 1/2 cup of porter into the glass. Top with a spoonful of the chilled foam and garnish with fresh fruit. Awesome, dude!