Thai Basil Sangria
By: Chris Paulk
Published: Sunday, March 7, 2010 - 9:09pm

Ingredients




1/4 cup SUGAR
1/4 cup  WATER
8 THAI BASIL LEAVES
1 JALAPENO SEEDED & SLICED INTO THIN ROUNDS
1 WHOLE LEMON
1 WHOLE ORANGE
2 BOTTLES (750ML) SPARKLING WHITE WINE
3/4 cup  BRANDY
1/2 cup FRESH ORANGE JUICE
12 THIN ORANGE SLICES (GARNISH)

Preparation

1 Combine sugar and water in a small saucepan; bring to a boil stirring to dissolve sugar. Remove syrup from heat; set aside. 2 Zest lemon and orange into 3-inch strips with a peeler removing rind without white pithy part of fruit. Add basil sprigs, jalapeno, lemon and orange strips to syrup stirring until cooled. Refrigerate overnight. 3 Remove basil, jalapeno, lemon and orange strips and discard. 4 Combine basil syrup with brandy and orange juice in a large pitcher. Pour sangria into ice-filled glasses, top with sparkling wine and garnish each drink with an orange slice.

About


This recipe is a variation from Sweet Lorraines Cafe and one from Food & Wine with my own spicy variation

Comments:
Helen Pitlick

Oooh, this sounds fantastic! I love spicy cocktails- the heat ensures you slow down and savor the experience.