Smoky Beer Sangrita

Smoky Beer Sangrita
  • Yield:serves 5
  • Active time:10 minutes
  • Total time:2 hours
This recipe appears in:
Drink This Now: Smoky Beer Sangrita

Photograph: Elana Lepkowski

Sangrita moves from lowly shooter to a full-fledged cocktail in this smoky, spicy and refreshing beer-based pitcher drink.

Note: Sangrita base will taste best if used within one day of making. Harissa is a Tunisian hot pepper paste, available at grocery stores and specialty food shops. If you prefer your drinks spicy, increase to 1 teaspoon.


  • For Sangrita Base:
  • 1/2 teaspoon harissa, or more to taste
  • 8 ounces tomato juice
  • 6 ounces freshly squeezed juice from about 2 grapefruits
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces freshly squeezed juice from about 2 oranges
  • 1-1/2 ounces freshly squeezed juice from 2 lemons
  • 2 ounces freshly squeezed juice from 2 to 3 limes
  • For each cocktail:
  • Grapefruit wedge
  • Coarse smoked sea salt
  • 4 ounces Sangrita Base
  • 4 ounces India Pale Ale


  1. 1.

    For Sangrita Base: In a pitcher, whisk together harissa, black pepper and tomato juice. Add grapefruit juice, orange juice, lemon and lime juice. Stir to combine. Refrigerate for at least 2 hours, or up to 8 hours maximum.

  2. 2.

    For Each Cocktail: Wet the rim of a highball glass with grapefruit wedge, dip moistened edge in smoked sea salt. Add ice and 4 ounces of the sangrita base. Top with 4 ounces of IPA. Garnish with grapefruit wedge and serve

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