Local peaches are hitting the markets and it’s hotter than heck out there (another DC heat wave in the works I think). Too hot to cook … can only think of cold, wet, semi-sweet drinks (make sure to check out my Mango LimeAde) … cobbler will have to wait!

Peachy Summertime Sangria

1/4 cup sugar
1/3 cup boiling water
1 cinnamon stick
1 star anise
3 cloves
2 ripe yet firm peaches, peel left on
1/4 cup brandy
1/4 cup ginger liqueur
1 750 ml bottle dry white wine, chilled
12 ounces ginger ale, chilled

Dissolve the sugar in the boiling water (I used my trusty 2 cup Pyrex measuring cup). Add the cinnamon stick, star anise, and cloves and let set on the counter to infuse. Meanwhile, thinly slice the peaches and put them in a large pitcher. Pour the brandy and ginger liqueur over the peaches. Pour the cooled spiced sugar syrup over the peaches. Refrigerate, ideally for several hours. Add the chilled wine and continue to refrigerate. Just before serving, add the ginger ale and stir. Serve over ice. Garnish with a peach slice.

I used an un-oaked chardonnay. This particular one is fairly dry with hints of tropical fruit. A dry Riesling would work nicely as well.