This drink was originally created in the fall to usher in September and kickoff the start of my autumn decorating and cooking, but this would be just as delicious as a spring or summer cocktail. I would just leave out the cinnamon stick.
To make the sangria
1 bottle white wine - I used a Sauvignon Blanc
1/2 cup peach brandy
1 white peach
1 gala apple
1/2 pint of white raspberries (put several aside for garnish)
2 cinnamon sticks
For the sugar coated raspberry garnish
1/2 cup of sugar
In a container combine the wine, brandy, sliced white peach, one sliced gala apple, 1/2 pint white raspberries, and 2 cinnamon sticks. Let the mixture sit at least half a day.
Fill 3/4 of your glass with the sangria, then top it off with seltzer water.
Whisk one egg white with water to create an egg wash. This will be used to adhere the sugar to the raspberries.
I slit the base of the raspberry before the next step so that it could be placed on the rim of the glass without cracking the hardened sugar.
Dip the raspberries (or your fruit of choice) into the egg wash, then into sugar. Allow them to dry. You can dry them on parchment paper, but I just left mine on the sugar.
Next time I will be brushing on the egg whites to show more of the fruit and I will be using a super fine sugar for this recipe. I joked that my raspberries looked more like sugared doughnut holes. That said, they were very delicious and I could imagine dropping them in a glass of Champagne or sparkling wine.