by RebeccaP
Photo by Sarah Shatz
A&M's Testing Notes:
Expand CollapseRebeccaP's Notes:
Expand2 pieces ginger about 3 inches long Ask a question about this ingredient
6 ripe peaches Ask a question about this ingredient
1 1/2 cup brandy Ask a question about this ingredient
1/2 cup Triple Sec liqueur Ask a question about this ingredient
3 750 ml bottles of dry white wine Ask a question about this ingredient
1 cup ginger infused simple syrup Ask a question about this ingredient
Peel and cut the ginger pieces into thin long slices. Combine the ginger, sugar, and water in a saucepan, and bring to a boil. Let the mixture simmer for about three minutes and then cool to room temperature. Strain the syrup and store in the refrigerator. The syrup can be made up to 2 weeks in advance. I recommend doubling the recipe and saving some for other cocktails.
Ask a question about this stepPeel, pit, and slice the peaches. Add to a medium sized bowl and then pour the brandy and triple sec over the fruit. Cover and store in the refrigerator for several hours. If you enjoy a strong brandy flavor, store overnight before use.
Ask a question about this stepSeveral hours before drinking, combine the white wine, ginger simple syrup, and soaked peaches (and the brandy liquid) in a large punch bowl or beverage dispenser. Add ice cubes or a block of ice right before serving.
Ask a question about this stepVery very nice! Used some frozen white grapes instead of ice cubes; total thumbs up at the book club meeting!
Ooo, great idea. The party I went to was at our local watering hole and the owner (owner!) asked me to bring in another pitcher for a get together last night. Said she doesn't mind me bringing free booze into her bar as long as it is this sangria and she gets to drink it too, ha!
This was a total hit! I took a big pitcher of it to a party on Saturday night and everyone went wild. Thanks for this recipe RebeccaP!
I made this Saturday night and it was delicious! I didn't know if I was supposed to add the brandy & Cointreau, but I think it would have been too strong. The peaches were strong enough when I ate a couple!
Tasted this at a dinner party - quite good. The ginger is rather subtle and the bourbon played nicely with the fruit.
Bourbon?! I'd like to taste that version!
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We halved the recipe, with great success. Also, the white peaches at our grocery store looked (and smelled) much better than the yellow ones, so we used them, and were quite pleased. We also proved that cheap triple sec still tastes good!
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Amanda measures the sugar for the ginger infused simple syrup.
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Amanda has a great method for peeling ginger, with very little waste. First, cut off the knobby bits...
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... then scrape off the skin with the edge of a spoon. It wastes almost no ginger, and smells great!
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We halved this bit of the recipe too, and simmered it only for a minute and a half.
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Merrill gave Amanda this great peeler- it has tiny teeth, and is perfect for peaches, tomatoes, or any other soft fruit.
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Since our peach pit wasn't cooperating, we simply cut around it.
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We soaked the peaches in the brandy and triple sec for a bit, and they got appropriately boozy!
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We strained the big pieces of ginger out before adding the simple syrup.
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So simple, but so good!
This has been a go-to for me for a few parties, and every single time people can't believe how absolutely delicious it is. I definitely add the brandy and triple sec, I find its too sweet without it. Big thanks!!!