A month ago, we were wondering if spring would ever come. Cold and nasty in the Catskills. And in fact, spring never came. It is suddenly in the 80’s or 90’s each day. Somehow the leaves all came out in a couple of weeks and it is now green, sweltering and the perfect weather for something cold and refreshing. Something that mirrors the brightness of the days.
What could be better than a jug of wine and thou? Well, a jar of sangria. Thou stays, but the wine is transformed.
The bottom picture at the end of this post shows the secret ingredient: peaches that have been sliced and coated in cinnamon sugar. It’s a little touch of decadence. But the heat is the perfect excuse.
Make this at least a couple of hours ahead of time so that the flavors can linger and blend. The booze and the berries, let alone those peaches, deserve some conversation time.
This recipe is easily modified. I used strawberry liqueur to accent the berries in contrast to the peaches. You can just as easily use peach liqueur to double down on the peach flavor.
Oh, is it liquor or liqueur? A liquor is distilled form grains or plants, like rum or vodka or whiskey. A liqueur is a sweet or herbal drink concocted from fruits, herbs, flowers, nuts, spices or some combination of those, along with sugar and a base spirit such a grain alcohol, or that vodka or rum you have on the shelf. Liquor are manufactured. Liqueurs are crafted. [Yes, I know. I’ve just upset half the planet.]
Brian’s Peach and Berry Sangria
Ingredients:
Yield: 2 people for an afternoon
- I cup sliced peaches
- ¼ cup cinnamon sugar [half and half]
- 1 cup raspberries, cut in half
- 1 cup strawberries, hulled and quartered
- 1 bottle of Rioja
- ½ cup strawberry liqueur [Fragoli]
- ½ cup sugar
Preparation:
An hour beforehand, add the cinnamon sugar to the peach slices, toss to coat, and allow to sit.
When ready, add all the ingredients to a pitcher, and stir to mix. Refrigerate for at least 2 hours before drinking.
Source: Brian O’Rourke
Photo Information [top]: Canon T2i, EFS 60mm Macro Lens, F/4.5 for 1/50th second at ISO‑1250
Photo Information [bottom]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/40th second at ISO‑640
