Ponyboy White Sangria


  • 750 mL Sauvignon Blanc
  • 6 oz. Peach Brandy
  • 4 oz. Cucumber Vodka
  • 6 oz. Honey
  • 1 ea. Cucumber, thinly sliced
  • 2 ea. Peaches, sliced into wedges
  • 1 ea. Lemon, sliced into wheels
  • 12 ea. Mint Leaves
  • 12 oz. Sparkling Water, such as Topo Chico


Add all ingredients except the Sparkling water into a large pitcher. Stir well and  refrigerate for 1 to 3 hours.

If serving by the pitcher, add sparkling water and stir gently, making 8 servings. For an individual serving, pour 6 ounces over ice in a medium to large wine glass, and garnish with mint, peach slice and cucumber.

Food and beverage director Alex Larrea and Bar Manager Josiah Reed, Ponyboy, Oklahoma City, from Food Fanatics® Magazine