Sangria served in a pitcher, with colorful bursts of peaches, strawberries or other fruit floating atop the mixture, is a pretty telltale sign that it’s summertime.
Although it’s typically a combination of wine, chopped fruit, some kind of sweetener and a small amount of brandy, this recipe calls for prosecco and cognac (a longer aged variety of brandy), and it’s an aromatic, bubbly alternative that shows off cognac’s distinctive fruity character. Cognac is not the sort of drink you quickly down; it’s meant to be savored slowly, sip by sip, and in this sangria that’s no exception.
Courvoisier Sparkling Sangria
4 parts Courvoisier VS Cognac
4 parts DeKuyper Peach liqueur
2 bottles Prosecco
½ cup white grape juice
Thinly slice peaches. Cut the grapes in half. Put sliced fruit in a pitcher with Courvoisier, peach liqueur and grape juice. Let sit in the fridge for 1-3 hours.
Immediately before serving, pour 2 bottles of Prosecco and stir. Serve over ice.
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