It's warm outside so it's time for summer drinks. Lately I've been straying from my love of full-bodied red wines, diving into the world of white wine. The light-bodied citrus flavors of these wines, like Pinot Grigio, go down so easy when the Midwest humidity thickens the air. Though these wines pair well with food, I find myself craving something a little sweeter and fruitier.

In comes Sangria. I've played with Sangria recipes in the past, trying to balance the fruit, liquor and wine flavors of this summer favorite. This time however, I set about creating a wine-based refreshing drink that even my non-wine drinking friends would gulp down on a steamy Friday night. Below is the recipe:

Ingredients:
2 750 ml bottles of Pinot Grigio
1 cup Brandy
1 cup Peach Schnapps
1/2 cup Tripple Sec
2 cups simple syrup
12 ounces Orange-Pineapple-Banana juice
1 pear
1 granny smith apple
1 lemon
1 lime

I like to thinly slice the fruit first and put it in the bottom of pitcher. Next I pour in the brandy, and shake up the container coating all of the fruit with the liquor. If necessary, add a little lime juice to keep the fruit from browning. The brandy makes the Sangria tasted full bodied and keeps it from tasting watery.

Next add the Peach Schnapps and Triple Sec. The Schnapps will make the Sangria peach flavored, cutting some of the wine aftertaste. Pour in the bottles of wine and stir up the mixture. Add the juice to add more fruit flavors to the drink. Last, add the simple syrup to your desired level of sweetness. Remember, that as the fruit sits in the mixture, it will slightly sweeten the sangria.

The best thing about this sangria was it's universal appeal. It's fruity without being sickly sweet but the wine makes it balanced and refreshing. Wind lovers, cocktail lovers and even beer drinkers were gravitating to this white peach sangria. It's the perfect drink for a hot and muggy Kansas City night.