The Bull Blog

Hit the "Bullseye" with this drink recipe

Yes, Labor Day is getting closer on your calendar and it's weeks away from fall football, but we're not ready to let go of Summer yet!  Thanks to our Bull Bartender's crisp new drink idea, we can keep the summer spirit going for awhile longer.


Peaches in Sonoma County are peaking in their juicy potential so the timing on this new offering is perfect.  Feel free to steal our patio cooler concoction below and try it at your next get together.

 

Grilled Peach Beer Sangria

INGREDIENTS

    2 firm but ripe peaches sliced
    ¼ cup golden rum
    2 tablespoons brown sugar
    2 tablespoons fresh lemon juice about 1 large lemon
    1 1/3 cups peach nectar or peach juice
    22 oz Belgian Tripel Beer
    2 cups sliced frozen peaches

  1. Preheat the grill to medium high. Grill the peaches on each side until grill marks appear, about 5 minutes. Remove from grill and refrigerate until chilled (can be done 24 hours in advance).
  2. Add the rum, brown sugar, and lemon juice to a serving pitcher. Stir until brown sugar has dissolved.
  3. Add the remaining ingredients along with the grilled peaches. Serve immediately.

Tip: Frozen peaches will keep the sangria cold without watering it down. Enjoy!

Now Playing

Our Sponsors

Weather

Alexa

Visitor Polls

Why do you want to Win A Ride On The Bull?
Add a Comment
(Fields are Optional)

Your email address is never published.