Why not shake things up with a new seasonal take on sangria? A splash of mezcal over fresh peaches, sugar, lemon juice and mint gives this sangria a Mexican twist. It’s a refreshing way to beat the Texas heat.
Peach Mezcal Sangria
1 pound fresh peaches, sliced
1/4 cup sugar
6 fresh mint leaves, finely chopped
1/4 cup lemon juice
3/4 cup mezcal
1 bottle white wine (750 milliliters), chilled
2 cups sparkling water, chilled
Fresh mint leaves, for garnish
Lemon slices, for garnish
Cook’s tip Make it a mocktail by using white grape juice instead of wine and zero-proof mezcal, like that made by Houston-based Cut Above.
1. In a bowl, combine sliced peaches, sugar, chopped mint, lemon juice and mezcal and stir to combine. Refrigerate 1 hour.
2. Add refrigerated fruit and wine to a large pitcher. Stir to combine and top with sparkling water.
3. Serve over ice. Garnish with mint and lemon slices.
Serves 6.
