Sunshine Sangria

- 120 mL (4 oz) Peachtree Schnapps peach liqueur
- 60 mL (2 oz) brandy
- 750 mL (3 cups) Riesling white wine
- 500 mL (2 cups) white grape juice
- 60 mL (1/4 cup) tarragon leaves
- 60 mL (1/4 cup) mint leaves
- 250 mL (1 cup) white grapes, half sliced
- Ice cubes
Combine the peach liqueur, brandy, wine and grape juice in a punch bowl. Add the fresh herbs and grapes.
Refrigerate and let steep four hours.
Remove from refrigerator and add the ice cubes.

