Thirsty Thursdays: Spicy Thai Basil Sagria

April 11, 2013

Change up your cocktail and sip on something a little different like Thai basil sangria.  This drink is spicy, herbaceous with a hint of sweetness, and refreshing.  You can pair this Thai basil sangria with shrimp summer rolls.

Spicy Thai Basil Sangria


1/4 cup sugar
1/4 cup water
8 Thai basil leaves
1 jalapeno (seeded and sliced into rounds)
1 whole lemon
1 whole orange
2 bottles (750 ml) sparkling white wine
3/4 cup brandy
1/2 cup fresh orange juice
12 thin orange slices for garnish
Combine sugar and water in a small saucepan; bring to a boil stirring to dissolve sugar. Remove syrup from heat; set aside.
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.
Remove basil, jalapeno, lemon and orange strips and discard.
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.

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