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Adirondack Winery

Sasha Pardy
March 25, 2016 | Adirondack Winery Wine Cocktails, Recipes | Sasha Pardy

Peach Bourbon Smash Sangria

Last week we had some GORGEOUS weather in the Adirondacks! The birds were singing, the sun was shining, and you could see the buds starting to creep out of the bare branches.  But…just as everyone was lulled into the false sense of security that is an Adirondack mid-March warm weather teaser, we were hit with a spring snow storm! Despite the snow and ice, followed by days of rain, we have spring and Easter on our minds at Adirondack Winery! Jennalee has put together a yummy Easter Sangria recipe that will have you dreaming of the warmer days of spring. 

Nothing makes us think of warmer weather like the scent of juicy, ripe peaches, and Adirondack Winery’s Prospect Mountain White—it also happens to go quite nicely with an Easter Ham. That's why we came up with the delicious, sparkling, fruity Peach Bourbon Smash Sangria with Easter fruits and mint! This light and refreshing sangria will be great served before dinner with appetizers.

The freshness of mint compliments the sweet juicy flavors of peach, pineapple and cherry with a hint of smoky bourbon in this bright, Easter sangria!

Peach Bourbon Smash Sangria What you'll need:

  • 6 oz. Prospect Mountain White
  • Canned or fresh Diced pineapple
  • 2oz. Bourbon
  • Maraschino cherries 
  • 1oz. Simple Syrup
  • Canned or fresh Sliced Peaches
  • Splash pineapple juices
  • Splash peach juices
  • Splash Cherry Juice
  • Seltzer water
  • Fresh mint
  • cocktail shaker and small pitcher

To make Simple Syrup:

Heat equal parts white sugar and water in a small saucepan on med-low heat until sugar dissolves. (I did ¼ cup sugar and ¼ cup water) Cool before use, and refrigerate in an airtight container (for up to 4 weeks).

Sangria FruitFor Cocktail:

Muddling fresh herbs with simple syrup is a great way to infuse flavor into a cocktail. Muddling is just a fancy way to describe the act of “crushing” herbs or fruit against the side of a glass to release juice and oil. Doing so lets the ingredients bind to the alcohol and other ingredients more readily. Smashing the leaves in the simple syrup releases their oils and juices into the liquid, and then spreads the flavor throughout the cocktail when shaken. If you do not have a cocktail shaker or a muddling stick,  that’s ok! To muddle the mint you can use the back of a spoon, and in place of a cocktail shaker, you can use a mason jar, a water bottle, a Tupperware container- anything that has an airtight lid so you can shake all the ingredients together and strain them out afterward.

  1. Muddle 3-4 mint leaves and 1 oz simple syrup in a cocktail shaker for 30 seconds, or until leaves break down and release their juices.
  2. Add 5 or 6 ice cubes, then pour over ice: 2 oz bourbon, 6 oz. prospect mountain white,  and a splash of each of the canned fruit juices (pineapple, peach and cherry).
  3. Place lid on shaker, and shake for at least 30 seconds, or until shaker frosts, and the drink is icy cold. 

Add to pitcher:

¼ cup Diced Pineapple
½ cup Sliced Peaches
¼ cup Maraschino Cherries
Fresh Mint leaves to taste

Finally, strain the shaken cocktail into the pitcher, pouring over the fruit. (Covered pitcher may be stored in refrigerator for up to 1 week)

When you're ready to serve, add seltzer to each glass to taste, garnish with a sprig of mint, and enjoy!!!

I hope you enjoyed this recipe! Please feel free to write me with any questions or ideas for recipes you might have!




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