Peach Sangria

5 ripe freestone peaches, halved then sliced ¼-inch thick
1 orange, halved then sliced ¼-inch thick
2 lemons, sliced in ¼-inch circles
1 can (5.5 oz) pineapple juice
½ bottle Riesling
2 bottles pinot grigio
2 ½ oz Peach brandy
2 ½ oz Maker’s Mark bourbon
2 ½ oz Triple Sec

Mix all ingredients together in a large bowl, and allow to marinate in the refrigerator for 24 hours.

To serve:
Add 5 oz of mixture to glass (include 5–6 pieces of fruit), fill glass with ice, and add a splash of soda water and a splash of Sprite.

*** an adaptation from a recipe from our friends at http://gardenandgun.com/

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