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    Cocktail of the Week: Mango-Peach Sangria

    By | Shine Food – Wed, Aug 15, 2012 12:24 PM EDT

    By Food & Wine

    Mango-Peach Sangria
    Mango-Peach Sangria
    John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier--it has a nice balance of fruit and acidity," he says.

    INGREDIENTS
    1/4 cup mint
    1 cup Grand Marnier
    2 peaches, cut into thin wedges
    1 bottle Viognier
    1/3 cup water
    1 mango, chopped
    1/3 cup sugar

    DIRECTIONS
    1. In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.


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