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Culo Blanco
By: El RestauranteEl Restaurante Magazine
Friday, June 21, 20244:06 PM
Recipe for a sangria cocktail made with peach, raspberry and agave

You can find this recipe at El Restaurante. 

Recipe and photo courtesy of La Neta Cocina Y Lounge, Downtown Summerlin, Nevada

Makes 1 cocktail

1 oz. white peach puree

¼ oz. house made raspberry syrup 

¼ oz. Triple Sec

½ oz. Aperol

¼ oz. fresh agave

½ oz. Grand Marnier

3½ oz. American Sauvignon Blanc

White peach slices, clementine slices, raspberries

Combine all of the liquid ingredients in a mixing glass or shaker. In a snifter glass, add fresh fruit and ice, and stir in the sangria mix. Serve with some remaining slices as garnishes.