June 6, 2011

Peach Sangria

We hosted a cocktail party this weekend in honor of my husband finishing graduate school; it was a true celebratory occasion! It was so fun to change things up a bit from our typical dinner party by inviting more friends and having an assortment of food and fun drinks. I think there are a couple options you have as a host when considering a cocktail party. Either providing a fully stocked bar offering your guests a wide variety of their favorite nondescript libation combinations, or having one or two specialty cocktails in addition to basic beer and wine. We opted for the specialty cocktails for this occasion and decided on two our current favorites: Peach Sangria and Old Fashioneds. I was in charge of the sangria and did find it to be a little daunting as I wanted to find the PERFECT recipe, not too sweet too sweet and not too strong. Thankfully, the credibility of my new favorite magazine, Garden and Gun put my mind at ease with their Peach Sangria recipe that is from SNOB (Slightly North of Broad) Restaurant in Charleston, SC. This recipe is delicious! It requires the best of the best as far as peaches are concerned, but the white wine, on the other hand, does not have to be fancy. I used wine from Trader Joes that worked perfectly. The only thing that I did not add is the splash of Sprite, because I do not care for the sweetness. Make extra- it goes fast!!

Peach Sangria
Recipe courtesy of Garden and Gun  

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 Sp├Ątlese
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.

To serve:
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.

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