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Categories:
ginger ginger water sugar Ginger Sangria peaches brandy Triple Sec liqueur white wine ginger infused simple syrup
Viewed: 67 - Published at: 8 years agoIngredients
- Ginger Infused Simple Syrup
- 2 pieces ginger about 3 inches long
- 1 cup water
- 1 cup sugar
- Ginger Sangria
- 6 ripe peaches
- 1 1/2 cups brandy
- 1/2 cup Triple Sec liqueur
- 3 750 ml bottles of dry white wine
- 1 cup ginger infused simple syrup
Method
- Peel and cut the ginger pieces into thin long slices. Combine the ginger, sugar, and water in a saucepan, and bring to a boil. Let the mixture simmer for about three minutes and then cool to room temperature. Strain the syrup and store in the refrigerator. The syrup can be made up to 2 weeks in advance. I recommend doubling the recipe and saving some for other cocktails.
- Peel, pit, and slice the peaches. Add to a medium sized bowl and then pour the brandy and triple sec over the fruit. Cover and store in the refrigerator for several hours. If you enjoy a strong brandy flavor, store overnight before use.
- Several hours before drinking, combine the white wine, ginger simple syrup, and soaked peaches (and the brandy liquid) in a large punch bowl or beverage dispenser. Add ice cubes or a block of ice right before serving.
