Enfilade & Ginger Sangria
The Pocket Cocktail
In this series, we pair one of our one-of-a-kind print pocket squares with a delicious cocktail. One starts a conversation, the other keeps it going. Today’s edition is an elegant sangria, and was crafted by RebeccaP of Food52.
[inspired by our Enfilade pocket square]
Ginger and peaches are a classic combination, and white wine smoothes out all of the rough edges.
Ginger Infused Simple Syrup
- 2 pieces ginger about 3 inches long
- 1 cup water
- 1 cup sugar
- 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
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 two weeks in advance.
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.
Who might you enjoy this cocktail with?
Photos and recipe courtesy of Food52.