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White Peachy Bloody Mary

Liz Dodder
Artisan cocktails with local ingredients had become popular all over the country, and I had recently tried a fabulous tomato-hot pepper-peach-white wine cocktail. I loved the idea of wine in the drink instead of spirits and I wanted more. That summer, I was visiting family and friends in the South, and had just driven through North Carolina, South Carolina and Georgia, where ripe peaches were everywhere. My friend also picked some very ripe, beautiful cherry tomatoes from her garden for me to take with me on the drive. It was hot. And humid. And nearing the end of the day – ok it was afternoon and that’s good enough. So I set to work on this drink.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Drinks
Servings 2


  • 1 Tablespoon chopped cilantro + more for garnish
  • 8 cherry tomatoes
  • 1 small peach chopped
  • Sugar to taste
  • Fresh juice of 1 lime
  • Dry Sauvignon Blanc chilled


  • Muddle the cilantro, tomatoes, peach and lime juice together with all the juices and sugar.
  • Pour this mixture through a large strainer into 2 large wine glasses—you want some of the fruit material to go in the glass, but not all the seeds and large skin pieces.
  • Top with cold Sauvignon Blanc and stir. Add ice and extra chopped cilantro.
  • Note: You can also add sparkling water or soda to make a bubbly drink.