Peach Sangria with Bourbon

Peach Sangria with Bourbon


It’s peach season! There is no reason to wait for fall and apple picking time to head to the orchards. Whether you pick your own, head to the farmer’s market or stop in at Russo’s or Wilson Farm, keep a few of those juicy fuzzy balls (yes I totally just wrote that!) for a luscious summer drink on the porch. (Okay so maybe this is going from bad to worse but I swear the drink is excellent.)

I was sent a few bottles of Apothic wine to sample. The rosé was a bit too sweet for my taste, but really tasty if you like sweet. I chose to make a sangria with it.

Peach Sangria with a splash of Bourbon


  • 1/2 a lemon squeezed
  • 1/2 oz of Bourbon
  • 3 cups total of Chardonnay, Rosé any combination you like
  • 2 peaches
  • simple syrup or superfine sugar
  • Slice the peaches. I like to leave the skin on but you can peel it if you prefer. Find a nice pitcher, I like a clear one for this. Pour in the bourbon and wine. I used Knob Creek, 1 cup of the Apothic rosé and two cups of the winemaker’s white blend.

    Toss in the peach slices. If you are using simple syrup, pour in the juice from the lemon half. If you are using superfine sugar, pour the lemon juice over the sugar and mix it a little to help it dissolve. I actually used the syrup from some peaches I poached the other day.

    Mix everything together and serve. Add a sprig of mint or lemon verbena or whatever you have growing on your deck that you think will be good and serve over ice.


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