Sangria garnished with peaches and grapes is perfect for summer sipping.
This recipe is courtesy of Courvoisier.
Thinly slice the peaches. Cut the grapes in half. Place the sliced fruit in a pitcher. Add the cognac, peach liqueur, and grape juice. Let sit in the fridge for 1-3 hours. Just before serving, pour the 2 bottles of prosecco into the pitcher and stir. Serve over ice.