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Hopkins Peach Sangría



Contributed by: Hopkins Vineyard
Cusine: Spanish
Ingredients:
  • 2 bottles Hopkins Peach Wine, chilled
  • 1 lemon, sliced in thin rounds
  • 1 lime, sliced in thin rounds
  • 1 navel orange, sliced in thin rounds
  • 2 peaches, peeled, pitted and sliced
  • 1 mango, peeled, pitted and sliced
  • 1 cup Cointreau (or Triple Sec)
  • 2 cups Sprite or ginger ale, chilled
  • 2 white peaches, thinly sliced
  • Mint sprigs, as garnish
  • Ice cubes
Preparation:
  1. Place fruit and Cointreau in large pitcher and let macerate for an hour minimum in refrigerator.
  2. Add ice and gently pour in Hopkins Peach Wine.
  3. Serve in stemmed wine glasses garnish with a slice of white peach and mint sprig.
  4. For regular sangría, substitute two dark plums and ten strawberries, thinly sliced, and a half pint of blueberries, gently crushed, for the peaches and mango.
  5. Garnish with a semicircle slice of orange, and a sprig of mint.

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