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!"
Basque BelliniRecipe by Jim Meehan, Tasting Table Drinks Editor
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
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
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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