Hello Darlings!
I'm in the ‘fruit plus alcohol equals awesome’ camp. Also,
when I was living in Barcelona, I discovered that it was really difficult to go
wrong when making sangria; fruit, sugar, and wine are just an unstoppable
delicious force. So, when I saw fresh Colorado-grown peaches (with leaves and
fuzz intact!) and cherries I knew I wanted to make sangria. Add the fact that I
had a bottle of Colorado-distilled vodka from my Sex on the Rockies cocktail, and
a bottle of wine from Boulder, I knew I wanted to make a Colorado-grown drink
(super exciting for a locovore!).
Ingredients:
Peaches
Cherries
Lemons
Limes
A Bottle of Dry, Fruity White Wine ( I used Bookcliff Vineyards Muscat Blanc)
1 Cup Vodka (I used Silver Tree)
1/3 Cup Sugar
1 Can Seltzer Water
Fresh Mint for Garnish
Instructions:
1. Add sugar to your dispensing container, then pour wine
over sugar, stirring until all the sugar has dissolved.
2. Add vodka, stir well.
3. Thinly slice lemons, limes, and peaches (make sure these
are clean and fuzz free!), add to wine/vodka mix.
4. Pit the cherries. I don’t have a pitter so I remove the
stems, place the cherry stem side down on the top of the wine bottle and press
the pit out with a skewer. Messy, but effective! You can use a lighter cherry
to keep the cocktail clear, but I prefer the taste (and the pink tinge) that
bing cherries give to the alcohol.
5. Mix all ingredients well and let sit in the refrigerator
for at least and hour to let flavors meld! (This is a great second-day drink!)
6. Just before serving, pour in the can of seltzer water for
a bit of fizz.
7. Garnish with mint leaves.
8. Enjoy!
While, I love a summer white wine sangria, I can’t wait to
make a spicy red wine version this fall! What is your favorite type of sangria?
Let me know in the comments below!
Remember to follow me on
, Follow @ChickadeeSays and like ChickadeeSays on Facebook to get updates, sneak peeks, and lots more pictures of Tinkerbelle!
