I came up with this sherry-sangria cocktail on a road trip to spring training in Arizona. When I arrived in Scottsdale I was able to make this for my players and they loved it.
My road trip started out just like this cocktail, sweet fresh clean air, top down on the jeep wrangler going through the almond orchards heading south east down California’s central valley. Have you ever smelled an almond orchard in March? Well let me describe it to you, one deep breath is like a bouquet of flowers, light citrus notes blended with a suggestion of pepper. That reminded me of the beautiful bottle of Don Julio Reposado I had resting in the back seat. Next I drove though fields with perfect rows of emrend green leafy trees full of ripe oranges nesseled under the branches, almost begging for me to pull over and pick. My mind couldn’t help but wander to Benidictine with its wonderful spicy orange undertones. I pulled over at a fruit stand to stretch my legs only to find the first peaches of season and homemade spiced nuts. This got me thinking, I liked the idea of Don Julio Reposado with Benedictine but by adding Lustau Sherry into the line up with it’s notes of brown sugar, peach, mixed nuts and honey a solid tasting profile began to warm up. Calling peach infused Hakushika Sake out of the bullpin, layered with juicy pears and peaches fufilled my other craving. By the time I arrived in Scottsdale I had stopped at a few other fruit stands and picked up apricots, peaches, nectarines, plums, and clementines that would allow their natural juices to work as a team to brighten up the cockatil. It was a sweet journey, ‘South of the Hi’Way’ is a delicious cocktail that ended with a night full of memories I will always savor.
- 750 ml Don Julio Reposado
- 1 cup Benedictine Liqueur
- 1/2 cup Peach Infused Hakushika Sake
- 1/2 cup Lustau Sherry Dry Amontillado Los Acros
- Apricots, Peaches, Nectarines, Plums, Clementine oranges cut into 1/4 inch wedges
Combine all ingredients into a punch bowl and stir. Refrigerate for at least an hour before serving. Serve over ice cubes and garnish with fruit.
Peach Infused Hakushika Sake
- 2 ripe juicy clingstone yellow peaches
- 1 750 bottle of Hakushika Sake
Cut peaches into eighths removing the pits but not the skins. Place them into a large glass pitches. Pour bottle of Hakushika Sake over the top of them and let sit for 24 hours, stirring occasionally. Strain out peaches with a cheese cloth and sake into another airtight container. Sake will keep for seven days in the refrigerator.