This morning I went to visit my friends at CW 6 San Diego, to show them how to cook up a few of my favorite recipes for Valentine’s Day!
It’s day four of “Thanksgiving Week” on WhitneyBond.com, and it just so happens to also be “Thirsty Thursday”!
What better way to
handle, I mean enjoy ;-), the holidays with your family than with a pitcher of boozy sangria!
If you follow me on Instagram, Twitter or Facebook, there’s a great chance you’ve heard me talk about, take pictures at or check in to Queenstown Public House. It’s my “Cheers” if you will. My neighborhood bar where “everybody knows my name.” But literally, I’ve been asked if I work there because people see me there so often!
It’s a gem and I’m a creature of habit. What can I say? I find something I love, I stick with it.
One of the things that keeps me coming back time and time again is their Prosecco Mint Sangria. It’s amazing. So amazing that I decided to re-create it at home last weekend and share my version with you all!
After taking just one sip of the most perfect “tastes-like-you-stuck-a-straw-in-a-peach” Sangria at Hugo’s Mexican Restaurant in Houston, I knew I had to attempt a recreation of my own!
I found the perfect opportunity when I hosted a BBQ this Saturday. Nothing beats 101° temperatures better than a light, refreshing glass of Peach Sangria!
Watch this video on how to make the delicious Sangria and get the full recipe below.
Ingredients (makes 2 liters)
- 1 lime (sliced thin)
- 1 tbsp sugar
- 1.5 liter bottle chenin blanc
- 1/2 cup apricot brandy
- 1/4 cup triple sec
- 1 cup peach nectar*
- 3 nectarines (peeled, cored and pureed)
- 2-3 peaches (peeled and cubed)
* I recommend purchasing at a specialty store such as Whole Foods which sells the nectar as 100% juice. I found traditional grocery stores only carried canned nectar which added sugar and high fructose corn syrup.
Start by slicing the lime and placing in a large pitcher or beverage barrel. Top with the sugar and muddle well.
Next, add the wine, brandy, triple sec and peach nectar.
Then peel, core and puree the nectarines in a food processor.
Add the puree to the sangria and mix well.
Finally, chop the peaches, add to the sangria and the perfect summer cocktail is complete!
I also chose to freeze watermelon balls to serve with the Sangria instead of using ice cubes 🙂
Melon Ballers are sold at Target, Walmart or specialty store such as Williams Sonoma or Sur La Table for around $10.
I ended up making 3 batches for my BBQ, I’d say it was a hit!
♣ Vegetarian Option: This Recipe is Vegetarian.
♦ Gluten Free Option: This Recipe is Gluten-Free.
Take two of my 5 favorite things from Mon-Fri was made a little easier with a trip back to Oklahoma! It’s always easier to find favorite things while on vacation!
My #5 favorite thing of the week…
I never understood my Mom’s obsession with ornaments, but as I begin to accumulate my own little collection I am starting to understand a little bit more. I get so much satisfaction each year I take my ornament’s out of their little boxes and place them on my Christmas tree. And thanks to Mom, I have a new guy to put on the tree this year! The best running back of all time at the University of Oklahoma and now the Minnesota Vikings top running back, Adrian Peterson! He will sit nicely on the tree next to my little Sooner and Charger players!
My #4 favorite thing of the week…
Every time I’m back home in Oklahoma, there a few things on the list that must be done every trip… 3 of those things will be included in this weeks “5 Favs” including the purchase of a new OU clothing item to add to my “Sooners Dresser”. Yes, I have an entire dresser dedicated to OU clothing items… t-shirts, tanks, sweat pants, sweat shirts, boxers, if they make it, I own it! My newest shirt involves one of the biggest rivalries in college football as well as a little irony for anyone who knows my ex-boyfriend and how that whole situation went down, a story you will surely see in a movie someday 😉 Wish I would have listened to the shirt before getting in that relationship!
Another Oklahoma trip ritual… dinner at Ted’s Cafe Escondido. Mexican food – Oklahoma style! While the bottomless chips, salsa, queso dip, spicy relish and tortillas are a huge selling point, my favorite part of every visit to Ted’s is their Frozen Sangria. A-M-A-Z-I-N-G! Best Sangria Ever! Yes, I do have the authority to name this the best Sangria ever because I am a Sangria connoisseur. Every restaurant, bar, drinking establishment I visit that offers this tasty combination of fruit, wine and liquor (what’s not to love!), I put it to my “Sangria Connoisseur” test and this is the BEST Sangria ever!
My #2 favorite thing of the week…
New boots! So I’ve been on the look out for a pair of flat motor-cycle style boots… and apparently I found exactly what I was looking for! Upon arrival in Oklahoma in my new boots my Dad said I looked like I was “going for a ride on a motor-cycle” perfect, haha! I picked up these gems for only $50 at Charlotte Russe! Been wearing them for over a week straight, so comfortable and go with everything! Love the orange detail surrounding the zipper, totally on trend for the season!
My #1 favorite thing of the week…
SHELLAC! The revolutionary new combination of nail polish and gels has changed my life! After blogging last week in my “5 Favs” about my amazing new nail polish, it began to chip 2 days later and my newly “freed from acrylics” natural nails began to crack and something that made me so happy just a few short days before made me so sad. Then, another one of my Oklahoma trip rituals, a visit to my family’s long time nail girl Amberlea introduced me to Shellac! No chipping, no cracking, no dry time, just a super shiny finish and easy breezy nails for 2 weeks! I got mine done 6 days ago and they are still perfect!