Apple Peach Sangria – Cocktail of the Week
We're at that time of year when we're clinging to summer for dear life...but are slowly accepting that September is here and we'll soon transition to fall.
For me, that transition is much easier with a cocktail, and this one brings both seasons together!
It's the start of apple season here at the Jersey Shore, but you can still find some late season Jersey peaches...and this is a great way to use them up!
The best part of sangria is changing the amount of each ingredient to suit your tastes, so play around until you have the drink you love!
- 1 bottle dry white wine
- 3 oz. apple whisky (like Crown Royal Regal Apple)
- 1 oz. peach schnapps
- 1/4 cup peach nectar
- 1/4 cup apple juice or cider
- 4 fresh Jersey peaches, sliced
- 2-3 fresh, Jersey apples, thinly sliced (and seeded!)
In a large pitcher, combine all ingredients and stir. (If you're not serving it immediately, don't add ice to the pitcher, as it will water down the sangria...put the ice into the individual glasses instead.)
Sangria gets better the longer it sits, as all the flavors truly combine, so don't be afraid to make a huge batch!
Switch it up:
Use the wine you like: whether it's Chardonnay, Riesling, or Rosé!
Instead of apple whisky, try apple-flavored vodka or some Applejack!
Swap the peaches for late-summer raspberries (and raspberry liqueur.)