Late Summer Sangria

With summer drawing to an end, you need a drink recipe to celebrate your tan, lack of tan, or the fact that Home Goods started stocking its fall decor. This sangria recipe uses seasonal items you can pick up from your local farmers market, like rosé! But really, take advantage of fresh, seasonal produce while you can. This sangria shines with sweet, citrus-y notes from the peaches and orange bitters, which perfectly complements the crisp rosé.

 All photos by Grace Prtichett

All photos by Grace Prtichett

Since it’s getting mixed with fruit and club soda, there’s no need to splurge on a nice bottle of rosé. Get a mid-priced bottle that is more dry than sweet. You’re already getting a lot of sweetness from the peaches so you don’t want to overdo it and feel like you’re drinking syrup.

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Assembly is a breeze with a few key steps. Muddling the peaches with the basil beforehand really helps everything marinate together. You can use a wooden spoon or any sort of utensil that will give you good muddling power. The club soda is purely to top off the drink and add some fizz, so it is optional, but recommended. I use La Croix because of who I am as a person, but any sparkling drink will work.

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1 bottle (750ml) rosé

5 dashes orange bitters

2 peaches, pitted and sliced (and additional peach slices for garnish)*

1 handful of basil, chopped

Club soda/La Croix, to top

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  1. Muddle peaches and basil in pitcher.

  2. Add rosé and bitters and let sit in fridge for 1-2 hours, or serve immediately.

  3. Pour into glasses and top with club soda.

  4. Garnish and enjoy!

 

*Bonus points if you freeze some peach slices to use as ice cubes during your summer sangria patio party (say that three times fast.)