For the cocktail:
6 ounces crisp, dry white wine (I used Kim Crawford Pinot Gris)
2 ounces fresh peaches or nectarines, chopped (approximately 1 peach or nectarine)
2 ounces fresh mango, chopped (approximately 1/2 mango)
1 ounce ginger liqueur (I used New Deal)
1 ounce elderflower liqueur (I used St-Germain)
2 cups ice, preferably crushed
Fresh basil and sliced peaches or nectarines, for garnish
For the cocktail: In a blender, combine the white wine, peaches or nectarines, mango, ginger liqueur, and elderflower liqueur. Add ice and blend, starting on the lowest setting and increasing to the highest setting. Add more ice if you desire a thicker consistency. Pour the cocktail into chilled flutes and garnish with sliced stone fruit and sprigs of fresh basil.
Recipe Notes
- If you can, use crushed ice. Your cocktail will blend easier and make a smoother drink. If you can't find crushed ice, make your own by wrapping ice cubes in a kitchen towel and smashing them with a meat tenderizer or mallet.
- Take the time to pre-chill your wine and spirits so the ice remains cold and doesn't quickly dilute the drink when you mix it.
- Prefer a less boozy version? Simply add a touch more ice or a handful more fruit.