by chris — Posted in Recipes on August 31, 2017

Tea Recipe: Peachy Oolong Rosé Sangria

With the (unofficial) last day of summer, Labor Day, nearly upon us, I thought we’d end the season with a bang.

And by “with a bang” I mean, of course, with a tea cocktail!

Here’s my newest concoction, just in time for your Labor Day BBQ, the Peachy Oolong Rosé Sangria!


1 bottle rosé wine
1/4 cup brandy
1/4 cup triple sec
1 cup Peachy Oolong, chilled
1 cup fresh-squeezed orange juice
1/4 cup simple syrup, or more to taste
Peach slices, lemon slices, lime slices, orange slices and strawberries

Combine all ingredients in a large pitcher, cover and refrigerate for at least 8 hours or up to 24 hours.

If you do not wish to serve immediately, strain the fruit and add fresh fruit when serving.