…and time to share my newest summertime drink! Found in the current issue of Garden & Gun Newsletter, it is just wonderful so go ahead and brighten up the day with Peach Sangria.
5 ripe freestone peaches, halved then sliced ¼-inch thick
1 orange, halved then sliced ¼-inch thick
2 lemons, sliced in ¼-inch circles
1 can (5.5 oz) pineapple juice (to color)
½ bottle Riesling Spätlese
2 bottles pinot grigio
2 ½ oz Hiram Walker peach brandy
2 ½ oz peach schnapps
2 ½ oz Triple Sec
Mix all ingredients together in a large bowl, and allow to marinate in the refrigerator for 24 hours.
Add 5 oz of mixture to glass (include 5–6 pieces of fruit), fill glass with ice, and add a splash of soda water and a splash of Sprite.