Okay, while it's not technically summer yet, it's going to get up to 88 today and I think that calls for a great summer drink recipe. This past weekend I threw my friends an engagement party. (Congrats E and J!) For bigger parties like this, it's always smart to have a signature drink so you don't run around trying to buy every kind of drink for everyone's preference.
I saw a recipe for mango/peach white sangria in an old issue of Travel + Leisure magazine. I figured that this would be a refreshing, light drink perfect for the warmer months. After searching around, I came across John Besh's recipe in Food & Wine magazine. Besh is a very popular New Orleans chef, and I actually ate at one of his restaurants, American Sector, while I was there in February. I figured he probably knew what he was talking about.
The recipe is very simple and straight-forward (see below). But, after making it, I do have a couple tips. If you don't have the money to splurge for Grand Marnier, go for the less expensive DeKuyper triple sec. It has a similar, less sophisticated taste, for about one-third of the price. Also, if you plan to make large quantities, buy boxed white wine (on the dryer side) instead of a bunch of bottles. Hope you enjoy!
• 1/3 cup sugar
• 1/3 cup water
• 1 cup Grand Marnier
• 1 bottle Viognier
• 1 mango, chopped
• 2 peaches, cut into thin wedges
• 1/4 cup mint
In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice. Serves 4.
[Image: courtesy of foodandwine.com]