summer peach paloma sangria
Two of my favorite adult fixtures: sangria and paloma. What a time to be alive.
Should’ve called this a palomaria. Oh well.
As I get more involved in mixing cocktails, I’m learning that I am a total tequila ho. I love margaritas and palomas – I almost never make or order one that I don’t like. In the autumn and winter I tend to convert more to bourbon drinks, but summertime calls for the clearer, lighter sips, chock full of fruit and color.
The paloma is one of the simplest fixtures you can find: tequila, lime, grapefruit, and agave, at its core. We’ve enjoyed a few varieties on FMG here, including the Spicy Strawberry Paloma, the cozy Sage and Ginger Paloma, and the cheerful Jolly Sparkling Cranberry Paloma. Today, we’re bulking up our tequila pal and morphing the sucker into a pitcher drink you need to make before summer flits on by.
I made up this beautiful batch for a cookout with my family this coming Sunday. My sister and her fiance are flying down from Pennsylvania for a short stint, and we’re gathering at J and I’s place for an evening of splashes, snacks, and sangria. J and I obviously snuck a glass beforehand for quality control. Can’t feed folks subpar shit, you know?
And yes, the peach obsession is real. August is prime time for our booty fruit friend, and I’m reaping the benefits here, yo. I hope you are too. This Summer Peach Paloma is your key to an awesome hot weather gathering. Fresh peach puree, fresh fruits (including happy little strawberries), grapefruit and lime juices, a touch of agave for sweetness, and of course a good heap of tequila to finish.
I basically just told you everything you need to do, so I needn’t yap too long. But, you’ll at least get your money’s worth (attention span’s worth), so here we gooooOOOOOo *Mario voice*
Mamma Mia, Sangria
I just needed a rhyme okay.
Basically, you need a big fucken pitcher. Then, in that big fucken pitcher, stir together the wine, juices, tequila, some agave (I start with 1/3 cup, and add a little more if the sweetness isn’t all there), peach puree, fresh peaches, and fresh strawberries. Chill that big fucken pitcher for at least an hour, but preferably a day or two.
I usually don’t add citrus wheels to my sangrias if I’m making them more than a day ahead, since the rind will leak a very sour flavor into the drink and disrupt the balance. If you only have a few hours before you plan to slurp down a glass, a sliced grapefruit and/or lime looks quite pretty in the pitcher.
Alright, a few nuances…
One…The peach puree. For the 1 cup needed in this recipe, I blend up 2 large peaches, or maybe 3 if they’re on the smaller side. Florida’s shipment of peaches are always gargantuan so a pair usually does the trick. Slice off the peel as much as you can before adding to the food processor. Oh, and take out the pit. That might fuck up your day a bit.
You can also shortcut and use a can of peaches, too. One should be enough. I always buy peaches that are either packed in their juice or in lightly sweetened water. Never heavy syrup. Blech.
Two…The juices. You can buy fresh limes and grapefruit to make the juice, which I definitely do sometimes. But honestly? A jug of grapefruit juice and a bottle of good quality lime juice make life a whole lot easier for a recipe of this girth. Plus, we’ve so many flavors going on that saving time with a premade juice is just fine.
Three…The tequila. I usually keep reposado varieties in my house so that’s what I use, but if you only have silver, that’s dandy.
Four…The wine. You can get away with cheap white wine here. Don’t go all out for a top shelf bottle – bit of a waste, I’d say.
Five…Don’t drive after a glass of sangria. Get a DD and be safe so you can enjoy more sangria, and enjoy more life, at later dates.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Put THAT in your pitcher and drink it:
Big Batch Honey Tequila Lemonade
summer peach paloma sangria
Ingredients
- 1 bottle white wine
- 1 cup grapefruit juice (or about 4-5 large grapefruits)
- 1/2 cup lime juice (or about 6-7 limes)
- 1/3-1/2 cup agave syrup, to taste
- 3/4 cup tequila
- 4 large peaches
- 1 cup strawberries, sliced
- fresh mint, to serve
Instructions
- Peel and pit 2 of the peaches. Add to a food processor and whip until pureed. Set aside. Slice the remaining 2 peaches and reserve.
- In a large pitcher or punch bowl, stir together the wine, grapefruit juice, lime juice, agave, tequila, peach puree, the sliced peaches, and sliced strawberries.
- Cover and set the pitcher in the fridge for at least an hour, or up to 2 days.
- When ready to serve, garnish each glass with extra peach slices and strawberry slices, and fresh mint.
