Instead of wine, this sangria uses lambic beer, a fruity, sour Belgian ale. The original recipe from The Kitchn calls for peach lambic, but we tested it with cherry for a take on red sangria. Rye ...
This recipe is from Milwaukee author Jeanette Hurt's new book "Drink Like a Woman: Shake. Stir. Conquer. Repeat." (Seal Press, $16). 1 ½ ounces crème de cassis 4 ounces Lindemans Cassis lambic beer 4 ...
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