I’m giving peaches one least hoorah while they last! They’ve had a great run this summer, and have been delicious as ever, but it’s about time to move on. I cannot believe it’s already September. But you know what they say, September days are the nicest days of the year. I’m looking forward to some crisp fall weather…once it arrives. It can take a while to reach us in central Texas.
With those peaches, along with peaches cousin pluots, this sangria is concocted of rose prosecco, bourbon, cointreau, bitters, tangerines, and a peach mixer. It had a nice but rich flavor, all topped off with those bubbles! This sangria is truly a great transition drink from summer to fall, with all the summer stone fruits but nice rich tones of autumn.
Good ol’ tangerines. I love these little guys; I always end up buying them in those big ass bags, so there are plenty to be had. They’re such a nice and easy snack, but also great to have on hand for cocktails or dishes if you need a citrus touch!
Alongside the bourbon, cointreau, and rose pinot grigio, I also mixed in a bit of this peach bellini mixer by Powell & Mahoney; this mix is delicious and versatile option for so many different cocktails, or even spritzers. One of my favorite non-alcoholic uses of the peach bellini mixer is to combine it with some fizzy mineral water for a refreshing homemade sparkling soda.
I absolutely loved this sangria and will absolutely make it again, at least while peaches and other stone fruit are in season! It would be perfect for a brunch, shower, or afternoon by the pool with friends. Cheers!
1/3 cup bourbon
1/4 cup cointreau
1/4 cup peach belinni mixer
1/3 cup sugar
1 750 ml bottle of rose wine (I used pinot grigio)
1 white peach, halved, pitted, and sliced
1 nectartine, halved, pitted, and sliced
2 pluots, halved, pitted, and sliced
3 tangerines, sliced
10 – 15 dashes of angostura aromatic bitters
1 cup of sparkling water
Combine sliced peach, nectarine, pluots, and tangerines into a large pitcher.
Pour the bottle of rose wine into the pitcher, along with the bourbon, cointreau, and peach belinni mixer.
Stir in the sugar, followed by 10 to 15 dashed of aromatic bitters.
Cover the pitcher and place the the fridge to chill for at least 4 hours, but overnight is best.
Before serving, add a cup of sparkling water, such as Topo Chico.