Just thinking about sipping a summer cocktail poolside gives me a warm fuzzy feeling.
White sangria is always a safe bet…but here’s one that will knock your socks off.
This Mango-Peach Summer Sangria from foodandwine.com is tried and true from super chef John Besh. Count me in!
Here’s what you need:
- 1/4 cup mint
- 1 cup Grand Marnier
- 2 peaches, cut into thin wedges
- 1 bottle Viognier
- 1/3 cup water
- 1 mango, chopped
- 1/3 cup sugar
- In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.