Smoky Beer Sangrita Recipe

• 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
• Grapefruit wedge
• Coarse smoked sea salt
• 4 ounces Sangrita Base
• 4 ounces India Pale Ale

1. 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. 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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Taken from www.seriouseats.com/recipes/2014/05/beer-cocktail-smoky-citrus-sangrita-tomato-juice-drink-recipe.html (may not work)