To make a Carribean Peach Sangria:
Cut into round slices one each of the following: a peach, an orange, and several pineapple rings. Place fruit in the bottom of a large pitcher. Add 12 oz White Wine, 1 oz Coconut Rum, 1 oz Pineapple Rum, 1 oz Myer's Dark Rum, 1 oz Peach Schnapps, 3 oz Sour Mix, and 3 oz Cranberry Juice. Stir contents of pitcher gently, but thoroughly. Pour into iced wine glass. Serve.
Bartender's Note: There are approximately 4-6 servings per pitcher.
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