The yellow peaches and white nectarines I found at the market were so delicious, I wanted to use them in a white sangria. I decided on a white sangria with tequila and white wine. Usually, sangria is very sweet with added sugar. This has no added sugar. In fact, I kept it fairly simple, if you can call Patron Citronge and Santa Margherita Pinot Grigio simple.
Warning: This is not your typical alcohol light sangria. This recipe calls for 1/2-1 cup Patron Citronge. Start with 1/2 cup and taste it. We used a full cup and my guests commented that it was really strong — as they asked for more.
The second cocktail I offered was an Aperol Spritz. I was first introduced to this on a trip to Rome and always think of it when I want a light aperitif. “Aperitif” actually means light alcoholic drink before lunch or dinner. Both of these paired well with the appetizer menu and looked fresh and summery.
With dinner, I served a Pouilly-Fuisse, a French white wine that complimented the dinner menu beautifully.
1 orange sliced and cut into half moons
2 nectarines, sliced into wedges
1 peach, sliced into wedges
1/2 cup Patron Citronge tequila
Handful green grapes (reserve)
For the sangria:
2 bottles white wine
1 cup orange juice
2 cups sparkling water
1/2-1 cup Patron Citronge tequila
1. Combine sliced fruit with tequila and macerate for a few hours, or overnight if possible.
2. Combine fruit with macerating liquid with all other ingredients in a 4-6 liter beverage dispenser.
3. Stir gently. Do not break up fruit.
4. Add green grapes for color.
5. Place entire container in refrigerator to chill, or if it doesn’t fit in refrigerator, chill individual ingredients — tequila, white wine, sparking water — in refrigerator before combining.
6. Serve in a glass beverage dispenser (available at my Amazon Affiliate Store).
Make these individually.
Slice of orange (for garnish)
3 parts Prosecco or Pellegrino water
2 parts Aperol
1. Combine all ingredients and serve.