June 24, 2020


1 bottle white Rioja
4 ounces brandy
4 ounces triple sec
6 ounces simple syrup
Zest and juice of 1 orange
Sliced peaches or other seasonal fruit
Lemon juice
2 tablespoons Peach White Balsamic Vinegar
2 tablespoons Cara Cara Orange White Balsamic Vinegar
Sweet tea
Garnish: Mint


In a pitcher or punch bowl, combine wine, brandy, triple sec, simple syrup, orange zest, Peach White Balsamic, Cara Cara Orange White Balsamic and juice. Set aside. Lightly toss peaches in lemon juice to prevent oxidation, then add to pitcher. Refrigerate 4 to 8 hours to let the flavors meld. To serve: In a glass filled with ice, combine ½ cup sangria with 1/3 cup sweet tea and a large spoonful of fruit. Garnish with fresh mint.

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