How to Make Paula Deen's Mixed Drink Recipes

Cousin Johnnie's white sangria with peaches and mixed berry bellinis are a couple of summer coolers from the lady who puts the soul into soul food. Paula Deen is a well-known Georgia cook who has overcome her share of hardships through heart and hard work. Her many recipes for food and beverages include a couple of summer coolers artfully made with fruit and wine. Enjoy these refreshing drinks on your patio in the afternoon, or on a pleasant summer evening.

Things You'll Need

  • Cousin Johnnie's white sangria with peaches: 12 cups
  • 1 (750 ml) bottle dry white wine, such as pinot grigio
  • 3/4 cup Grand Marnier
  • 3/4 cup brandy
  • 1 tbsp. sugar
  • 3/4 lb (about 2 cups) white peaches, unpeeled, pitted and cubed
  • 1 liter (2.1 pints) ginger ale, chilled
  • Wine glasses
  • Mixed berry bellinis: 6-8 cups
  • 1/4 cup sugar
  • 1 (12-oz.) package frozen mixed berries, thawed
  • 1 (750 ml) bottle sparkling wine
  • Cocktail or wine glasses

Cousin Johnnie's White Sangria With Peaches

  1. Combine the bottle of white wine, the Grand Marnier, brandy and sugar in a 2-qt. pitcher.

    Stir until the sugar is dissolved, then add the peaches.

  2. Cover the pitcher and chill in the refrigerator for 1 hour.

  3. Scoop the peaches from the chilled sangria and add them to the wine glasses. Pour the chilled sangria over the peaches. To finish, add 1/4 cup ginger ale to each glass.

Mixed Berry Bellinis

  1. Combine the thawed berries with 1/4 cup sugar in a blender until smooth. If you prefer a smoother drink, strain the mixture when finished blending.

  2. Pour the blended berries into a serving pitcher and slowly add the wine. Stir the bellinis gently to combine the berries and wine.

  3. Serve the bellinis in cocktail or wine glasses.

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