The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Serve Sangria Today


inline text_blanca sangria con pimientos de piquillo con queso de cabra Curate Credit PFE
Photo by Peter Frank Edwards

I’m a big fan of party punches. I love the adaptability, the creativity, and the fact that once I put some out on the table with a selection of vintage glassware and fresh ice, I not only have a beautiful table, but I also avoid playing bartender.

Today, you might already be firing up the grill, blowing up those pool toys, or mixing up your special burger marinade. If you’re looking for a last minute drink to serve a bunch, may I suggest this “party punch” extraordinaire from Chef Jason Smith in Durham, North Carolina? He gives a decidedly Southern twist of Troy and Sons moonshine (so glad prohibition’s over!) to a souped-up sangria that celebrates sweet, in-season peaches.

If you start with ripe ones, your peaches can be ready to purée in the time it takes for you to fill a cooler with beer and ice—for those that would rather have suds than sangria, of course. They won’t know what they’re missing, but beware, this concoction can sneak up on you, so sip accordingly. Cheers.

Peach Vanilla Bean Sangria
from Chef Jason Smith, of 18 Restaurant Group, Durham, NC

Mentioned in this post: