MICHAEL KIRSCHBAUM
Recipe and photo courtesy of La Neta Cocina Y Lounge, Downtown Summerlin, Nevada
Makes 1 cocktail
1 oz. white peach puree
¼ oz. house made raspberry syrup
¼ oz. Triple Sec
½ oz. Aperol
¼ oz. fresh agave
½ oz. Grand Marnier
3½ oz. American Sauvignon Blanc
White peach slices, clementine slices, raspberries
Combine all of the liquid ingredients in a mixing glass or shaker. In a snifter glass, add fresh fruit and ice, and stir in the sangria mix. Serve with some remaining slices as garnishes.