Lambic and Rye Sangria

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 whiskey adds a harder edge, making this sangria perfect for fall.

Read more: Fall sangria hits the right notes

Recipe tested by Alison Sherwood

Makes 4 to 6 servings

• 1 ½ cups diced peaches (fresh or frozen) and apples
• ¾ cup rye whiskey
• 1 bottle (750ml) cherry or peach lambic beer, chilled
• 1 ½ cups club soda, chilled

In a large pitcher, combine fruit and rye and let soak 20 to 30 minutes. Add lambic beer and stir to combine. Top with club soda. Pour into ice-filled wine glasses and scoop some of the fruit on top.