Southern Sangria

Made with fresh peaches, this peach sangria recipe is a summertime treat

With a bevy of fine restaurants lining the peninsula in Charleston, South Carolina, locals don’t get worked up by gimmicky cocktails or beer by the bucket, but they appreciate a good drink. So when the peach sangria at Slightly North of Broad (SNOB) started generating some buzz, we made it our mission to enjoy a glass. Then another. Sweet without being syrupy, the drink is a delightful mixture of fresh Southern peaches, a healthy dose of white wine, and a little brandy. (What’s not to like?) But the local peaches own the limelight. “People even call ahead and ask if the peaches are in yet so they know we’ll be putting the sangria on the menu,” says General Manager Peter Pierce.

Stop by the restaurant for a taste if you’re in the Holy City (remember to ask for a fork to savor the peach slices at the bottom of your glass.) Or try the recipe below for your next summer gathering—it makes enough for a thirsty crowd. Either way, here’s to summer.

Peach Sangria
(Serves 25–30)

5 ripe freestone peaches, halved then sliced ¼-inch thick
1 orange, halved then sliced ¼-inch thick    
2 lemons, sliced in ¼-inch circles
1 can (5.5 oz) pineapple juice (to color)
½ bottle Riesling Spätlese
2 bottles pinot grigio
2 ½ oz Hiram Walker peach brandy
2 ½ oz peach schnapps
2 ½ oz Triple Sec

Mix all ingredients together in a large bowl, and allow to marinate in the refrigerator for 24 hours.

To serve:
Add 5 oz of mixture to glass (include 5–6 pieces of fruit), fill glass with ice, and add a splash of soda water and a splash of Sprite.

Comments