RECIPE

© Quentin Bacon

Mango-Peach Sangria

• Recipe by John Besh

John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. “Use Viognier—it has a nice balance of fruit and acidity,” he says.

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• Make-Ahead
• Vegetarian

Ingredients

1. 1/3 cup sugar
2. 1/3 cup water
3. 1 cup Grand Marnier
4. 1 bottle Viognier
5. 1 mango, chopped
6. 2 peaches, cut into thin wedges
7. 1/4 cup mint

Directions

1. In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.