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.
- Yield:serves 5
- Active time: 10 minutes
- Total time:2 hours
- 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
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.
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