This past weekend’s fiesta was just that – Mexian Fiesta with a full on taco truck by Los Gringos Locos, chips & the famous Fuelling Guac, $100 bill piñata (absolutely hilarious for a finance department party, right? Props to Madre). The go-to beverage was pre-made margarita mix, but I thought I would try to spice things up a bit.
I actually came across this recipe while browsing one of my favorite stores, Pottery Barn. It was on the back of a “How to Throw a Spanish Tapas Party” recipe card. If only I had my act together like every Pottery Barn show room seems to. My question is where do they actually put things? It never seems like people who would live in such a home have any memories or mementos. Anyways, I know sangrias are more of a Spanish thing, goodness knows I tested my fair share while abroad in Barcelona, but what would be better for summer? What started out as a simple experiment turned into a huge success. We had to go back and actually make another batch and were asked a number of times for the recipe.
1 orange, thinly sliced
1 lemon, thinly sliced
3 tbsp sugar
1 peeled peach, thinly sliced
1/4 cup peach schnapps
3 1/4 cups chilled white wine (basically 1 bottle)
In a small pitcher, combine all ingredients. Stir until sugar is dissolved. Chill for 2 hours. (It says to strain into glasses and garnish with strawberries, but we sort of just let it be)
I’ve never really been a huge wine fan, especially red wine, but thought the extra fruit flavors opened up a whole new world. If I had my way, I would have made it with Spanish Cava, a little pricey to obtain here, but is a complete throw-back to my time back in Barcelona 🙂