white summer sangria

There are few things that make it feel okay to drink before noon.

So when my friends came over for an early lunch,  a gin and tonic just didn't feel right (never thought I'd say that). Red wine seemed too hot, with the Alabama sun already high in the sky and temperatures nearing 100. 

I'm not a fan of bloody marys--I feel like I'm drinking soup. And mimosas are okay, but even with fresh squeezed Oj they scream brunch, not lunch.

So I rounded up all the fruit in the house, a nice, light assortment of grapes, oranges, farmers market peaches and a random apple. Using the basic constructs of sangria, I subsituted white wine for a lighter, more refreshing beverage. It had enough of a kick for my hard-drinking New Yorkers (just kidding, Stef & Brett!) and tasted enough like juice that even Buckley enjoyed it (just kidding, Social Services!) And nobody felt guilty at all for sipping in the a.m. hours.

white summer sangria

1 large bottle of white wine

1/4 cup of triple sec or cointreau

1/4 cup of simple syrup

1 cup of club soda

1 cup of grapes, halved

2 oranges, sliced

1 apple, sliced

2 peaches, sliced

Combine wine, liquor, simple syrup and fruit, stirring. Top off with club soda. Serve chilled, over ice.