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Sangria has never been one of my favorite drinks – too messy, too much mixing of solids and liquids, too sweet – but when done this way, it was something palatable for everyone. This version was a ‘Tropical White Sangria’ – using white wine, peach schnapps, a bit of citrus vodka, and a ton of fresh fruit. Made the night before, the fruit exudes its own juice, and take a bit of the liquor in as well for a beautiful, and delicious, drink.

Don’t let its fruity appearance deceive you – this is one potent lady, drawing her power from the addition of citrus vodka and peach schnapps, and of course the white wine. The original recipe also called for a bit of seltzer water to be added just before serving, but it’s been forgotten the both times I’ve made it, and never missed.

 ½ cup peach schnapps
 ½ cup citrus vodka
 1 (15 oz.) can pineapple rings, in own juice, not sweetened
 ½ cup juice, from pineapple can
 1 bottle dry white wine , like sauvignon blanc
 1/4 cup seltzer water
 1 kiwi peeled and sliced
 4 strawberries, quartered
 4 slices lemons
 4 slices oranges
 4 slices limes
 ½ cup raspberries (about a handful) ¬
 1 tablespoon granulated sugar

Do not open bottle of seltzer until ready to serve. Place slices of lemon, orange and lime in a large sangria pitcher and dust with the granulated sugar. Lightly mash with a wooden spoon until fruit begins to break down and sugar begins to dissolve. Cover fruit with pineapple juice. Quarter 3 of the pineapple slices and add to pitcher. Add remaining fruit, peach schnapps, and wine. Stir lightly, then refrigerate for at least 4 hours. Right before serving, add seltzer to pitcher. Garnish with orange or kiwi slices & serve with ice.