Back to hot weather. Hot, sticky, hanging-out instead of energetic weather. What to drink? Something less alcoholic than my favorite gin and tonic, perhaps? A recipe in this week's New York Times Food section sent me off on a mild tangent since I had company this weekend. We didn't make the paella the article by John Willoughby discussed (although I agree; it's amazing made outside), and another story, by David Tanis, on peaches must also have stuck in my brain.
There was this rose sangria Willoughby offered, and I riffed on that. Very happy with the results, too, especially if you go for an un-sweet sangria. The cling peaches I'd peeled and macerated with a little Grand Marnier and a squeeze of lime juices to go with the morning's pancakes didn't get finished, as the crowd headed out for the baseball game. This batch was dead ripe but still pretty tart, and that worked out well for the recipe. I did use the Spanish dry rose called for - I had some Marques de Caceres on hand, and there's always Grand Marnier in the liquor cabinet. They asked for freshly squeezed orange juice, but come on, it's July, half a year away from decent juice oranges. Chilled Tropicana it was. Skipped the requested lime juice. And I subbed my peaches for their apricots. So here's how it went:
1 750 ml. bottle chilled dry rose
1/2 c. orange liqueur
1 c. orange juice
4 peaches, peeled, pitted and sliced thinly
1 pint raspberries
Mix together. I'd serve over ice, and if it seemed too strong, add a splash of club soda to each glass.
About 8 servings, but as usual, YMMV. I think there are some gougeres in the freezer I may haul out....