White Sangria Recipe
blanca, clarified peach, almond, thai basil, rosemary, mint and fruits; glass $16.00; bottle $60.00
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Ingredients
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Cocktails
Method
Cocktails
Prepare fruits and herbs
Rinse Thai basil and rosemary. Slice peaches and orange; cut apple into chunks or wedges. Have mint leaves ready for garnish.
Bruise aromatics
Gently bruise Thai basil leaves, rosemary sprigs, and mint to release their oils without tearing them, set aside.
Build the base
In a large pitcher, combine Sauvignon Blanc, clarified peach juice, and orgeat syrup. Stir gently to blend.
Add fruit
Add sliced peaches, orange pieces, and apple chunks to the pitcher. Stir to distribute.
Infuse
Add the bruised herbs to the pitcher. Refrigerate for 2 hours to macerate and allow flavors to meld.
Finish and serve
Just before serving, add ice and sparkling water. Stir gently, taste, and adjust with a touch more peach juice if desired. Serve in glasses over ice and garnish with a mint sprig and a basil leaf.