Basque Bellini

Jim Meehan pulls inspiration from Northern Spain and Italy for a white sangria

White peaches at their peak add fragrance and sweetness when muddled with Cointreau (or, if you're feeling more adventurous, Cointreau Chamomile) in this white sangria inspired by the Bellini.

To learn more, read "Sangria? Sangri-yeah!"

Recipe by Jim Meehan, Tasting Table Drinks Editor

Basque Bellini
5 from 50 ratings
Make Jim Meehan's white sangria with Cointreau (or Cointreau Chamomile), Txakolina and white peaches.
Prep Time
5
minutes
Cook Time
0
minutes
Servings
6
servings
Total time: 5 minutes
Ingredients
  • 2 white peaches, halved and pitted, plus more slices for garnish
  • ⅓ cup Cointreau (or Cointreau Chamomile)
  • One 750-ml bottle chilled Txakolina
  • 1 pear, thinly sliced, for garnish
Directions
  1. Using a muddler or wooden spoon, muddle the peaches with the Cointreau in a pitcher. Note: You can muddle the peaches and Cointreau, then chill the mixture overnight. Just before serving, add the wine and fine-strain into 6 ice-filled wineglasses. Garnish with 2 slices of white peach and pear.
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