Beer Cocktail: Grilled Pineapple Beer Sangria
Summer is about a lot of things. The things you can’t find in any other season, things that close your eyes and open your heart. The feeling of the sun on bare shoulders. The breeze against your slightly sun scorched neck. Friends wandering into the back yard, pulling up a chair. There’s a magic in it all, a sense that you’re being begged to stop for a second. To just slow down long enough to hear the breath in your lungs. Summer lasts about 93 days, just a bit more than a handful.
Hesitate, and the moment has passed you by. Make excuses long enough, the leaves will be falling before you get a chance to indulge your summer fantasy. Summer is a small escape, an excuse for things you don’t normally allow. Blame the exposed skin, the flushed face, the raised body temperature. Blame the heat and the water and the long days that stretch into starlight evenings.
These nights call for a drink that makes you radiate the season, that make you want to indulge and celebrate. I, of course, add craft beer and grilled fruit. Obviously.
I used an imperial saison, Funkwerks Tropical King. It has a beautiful, bright summery fruit flavors and a larger than average ABV. Perfect for summer nights, no matter how calm or rowdy.
- 1 (2.5 lb) pineapple
- 1/3 cup fresh squeezed lemon juice
- 2 tbs brown sugar
- 3 ounces rye whiskey
- ½ cup triple sec
- 24 ounces Saison (or lambic)
- 2 cups frozen peach slices
- Preheat the grill to medium high.
- Cut the pineapple into 1-inch rings.
- Grill the pineapple until grill marks appear, about 3 minutes per-side.
- Reserve two rings for garnish. Cut the remaining rings, removing the skin and core. Add the pineapple flesh, about 2 cups, to a blender or food processor along with the lemon, brown sugar and whiskey. Blend until smooth. Add to a serving container, refrigerate until chilled, can be made a day ahead of time.
- Just prior to serving stir in the triple sec, beer and peaches.