Ready to simultaneously set your mouth on fire and refresh your taste buds on a hot summer night?
Of course, you are. And, of course, you don’t have to wait for summer to enjoy sangria. What’s special about this recipe? It’s got a bite and a half, but it all depends how much Mad Dog Ghost Pepper Extract Tequila Edition you add to your pitcher. We’ve put in enough for a bite that no one will miss, yet won’t set them over the edge either. We suggest playing with the composition until you have it just right for you.
The alcohol is half the fun.
1 bottle Chardonnay (or similar white wine)
1 cup Peach tea, cooled
¼ cup Brandy
¼ cup Peach Schnapps
¼ cup Sugar
5 drops Mad Dog Ghost Pepper Extract Tequila Edition
2 medium peaches, cut into chunks
1 small mango, cut into chunks
1 medium orange, cut into segments
1 medium lime, cut into segments
In a large pitcher add all the alcohol and the sugar. Mix together until the sugar dissolves. Add the Mad Dog Ghost Pepper Extract and cut fruit. Allow chilling in the fridge for a few hours so the flavors have time to combine. Serve cold over ice with a splash of soda water in each glass.