Home Bartender: Thai Basil Sangria Recipe

Summer’s not over yet! That means there’s still time for BBQ’s with friends, Poolside Cocktails, tossing the frisbee around, and of course, Sangria. While Sangria might not be everyone’s go-to summer beverage, it certainly kicks any gathering of friends up a summery notch. Sangria evokes summer evenings, socializing with the best company, and a feeling of celebration. Especially when it’s not your everyday Sangria (though we do love the traditional red wine with oranges, don’t get us wrong)–when you can pick up the tastebuds and the fun with a unique twist on the old classic.

There are endless recipes out there, but we though we’d share one of our favorite recent discoveries. With it’s gorgeous summery gold color and its zippy, bright and surprising flavor combination, we adore this Thai Basil Sangria. We’re not ashamed to say we’ve been known to have a second (or fourth) glass of the stuff. Try making it for your next dinner party or picnic and let us know how it comes out!


Thai Basil Sangria:
(12 servings)

1/4 cup sugar
1/4 cup water
8 Thai basil sprigs
Zest of 1 lemon, peeled in 3-inch strips
Zest of 1 orange, peeled in 3-inch strips
2 bottles chilled Pinot Grigio
3/4 cup brandy
1/2 cup fresh orange juice, strained
Ice
Chilled club soda
12 thin orange slices, for garnish


1. In a small saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat. Add the basil sprigs and lemon and orange zests. Let the syrup stand, stirring often, until cooled to room temperature, about 20 minutes. Discard the basil sprigs and zest strips.

2. In a large pitcher, combine the basil syrup with the wine, brandy and orange juice. Pour the sangria into ice-filled glasses, top with club soda and garnish each drink with an orange slice (and we like a fresh basil leaf, too!).

Enjoy!