Thai-Basil Sangria

Looking for a wine cocktail that's a little bit different? We have just the thing! Unlike most sangria recipes, our Thai-Basil Sangria is a savory delight instead of a sweet treat. Try this out, then let us know what you think!

Thai-Basil Sangria

¼ c sugar dissolved in ¼ c CH Pinot Grigio (Simple Syrup)
8 Thai Basil Sprigs (can use regular Basil also)
Zest of 1 lemon (peeled in 3in. strips)
Zest of 1 orange (peeled in 3 in. strips)
2 bottles of chilled Chatham Hill Pinot Grigio
¾ c brandy
½ c fresh orange juice, strained
Ice & Chilled Club Soda to add fizz
12 thin orange slices for garnish

1. In a small saucepan, dissolve sugar in Pinot Grigio (simple syrup). Remove the saucepan from the heat and add the basil sprigs and lemon and orange zests. Let syrup stand, stirring often, until cooled to room temperature, about 20 minutes. Discard the basil sprigs and zest strips.

2. In a large clear pitcher, combine the basil syrup, with the wine, brandy, and orange juice. Pour the sangria into iced glasses, top with a splash of club soda and garnish each drink with an orange slice. Cheers!