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Thai-Basil Sangria
Buff Strickland

Thai-Basil Sangria

  • ACTIVE: 20 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 12
  • MAKE-AHEAD

The Spanish drink sangria draws its name from the blood-red color of its traditional red wine base. This stripped-down version gets its rich golden hue—and zingy flavors—from white wine, fresh-squeezed orange juice and a kick of brandy.

  1. 1/4 cup sugar
  2. 1/4 cup water
  3. 8 Thai basil sprigs
  4. Zest of 1 lemon, peeled in 3-inch strips
  5. Zest of 1 orange, peeled in 3-inch strips
  6. 2 bottles chilled Pinot Grigio
  7. 3/4 cup brandy
  8. 1/2 cup fresh orange juice, strained
  9. Ice
  10. Chilled club soda
  11. 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.
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