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