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Monday, April 4, 2016

Spanish Cocktail White Wine Sangria with Mango

We are often asked for cocktail suggestions for our weddings with a Spanish twist, something a bit different to the popular red sangria, cava and mojitos

 This particular sangria blanca recipe, we found on The Kitchn, is a twist on the southern Spanish classic, Zurra, a white wine based sangria mixed with peaches or nectarines and looks perfect for a hot summers day drink and so pretty.

I cannot wait to try it out but Spain is very seasonal so there are no peaches or nectarines yet here in the shops, therefore we are going to have to be patient and put this on our summer cocktail testing list!

Here is the cocktail recipe for anyone who wishes to try this out!

6 ounces crisp, dry white wine
2 ounces fresh peaches or nectarines, chopped (approximately 1 peach or nectarine)
2 ounces fresh mango, chopped (approximately 1/2 mango)
1 ounce ginger liqueur
1 ounce elderflower liqueur
2 cups ice, preferably crushed
Fresh basil and sliced peaches or nectarines, for garnish

In a blender, combine the white wine, peaches or nectarines, mango, ginger liqueur, and elderflower liqueur. 
Add ice and blend, starting on the lowest setting and increasing to the highest setting. Add more ice if you desire a thicker consistency.
 Pour the cocktail into chilled flutes and garnish with sliced stone fruit and sprigs of fresh basil.
If you can, use crushed ice. Your cocktail will blend easier and make a smoother drink. If you can't find crushed ice, make your own by wrapping ice cubes in a kitchen towel and smashing them with a meat tenderizer or mallet.
Take the time to pre-chill your wine and spirits so the ice remains cold and doesn't quickly dilute the drink when you mix it.
Prefer a less boozy version? Simply add a touch more ice or a handful more fruit.