Sangria is something that many people associate with parties, and rightly so as it’s a great drink to serve a crowd. I’ve mentioned before that many Spanish foods are sadly not that widely known. Not many have tasted the delights of romesco de peix, fideua or llescas, which is a shame. Sangria, on the other hand, is definitely one of Spain’s better exports. While I like the traditional red sangria, I often prefer sangria made with cava or a white sangria. There is something that little lighter and fresher about them. And that’s definitely true of this tasty version with whiskey, apple and peach. Its tasty, and elegant, and just happens to have the appropriate colors for St Patrick’s Day.
I’ll admit, I’m not the biggest enthusiast of St Patrick’s Day. It’s not that I don’t have Irish roots, as in fairness that doesn’t stop most people. I am quite happy to enjoy festivals from other cultures, as you probably know if you’ve read here at all before. It’s just St Patrick’s Day seems to have become this weird thing where everything is given a lick of green paint or food coloring, and not usually in a good way. However as with Valentine’s Day, I know there are plenty of people who celebrate. Rather than go for the cliche, I’d rather go more interesting and flavorful, and this white sangria is definitely both.
Sangria with a twist
Brandy is the traditional spirit in sangria, but you can use others. I’ve given this sangria a little bit of a nod to the Irish by using Irish whiskey, as well as adding the requisite green, orange and (kind of) white in the fruity additions. They’re not just for show, though. Despite being a Scot and so a champion of ‘proper whisky’, Irish whiskey works better here flavor-wise. The peach adds a delicious fruitiness and the mint gives a fresh, crisp edge. While you can make sangria up right before you need it, it’s often better to make the base up earlier and chill it so that the fruit and alcohol can get to know each other a bit first. Then top up with sparkling water/club soda just as you are serving it so you keep all the bubbles.
This white sangria has just enough of a nod to the Irish to be perfect on any St Patrick’s Day party table. However, it’s also elegant enough to drink all spring and summer long. Gently sweet, fruity and with a lovely freshness from the mint, it’s a wonderfully sip-able drink. I can see it being my go-to as it gets warmer. Try it, and it’ll become yours too!
- 3tbsp sugar
- 1 miniature bottle (50ml/1.7oz) Irish whiskey
- 1 large green apple
- 2 peaches
- a handful mint leaves
- 1 bottle white wine (eg moscato)
- soda water/sparkling water to serve
- Mix together the sugar and whiskey in a jug, along with a little of the wine as needed to help the sugar dissolve.
- Thinly slice the apple and peaches and roughly chop the mint. Put all in the jug and top up with the remaining wine. Chill until needed, ideally at least an hour or two or overnight.
- When ready to serve, spoon some of the fruit into each glass, top up with the wine blend to around ¾ full then top up with soda water/sparkling water.
- Notes: The wine is really personal taste. I used a moscato as it's fruity and slightly sweeter. A voignier also has fruity edge that but is less sweet. Traditionally it would be white rioja, much drier but with a well-rounded flavor. Choose as you prefer and you may want to adjust sugar accordingly.
- You can also add more whiskey, if you prefer stronger, and use a little apple juice for a more apple-flavored version.