This is one of those 30 degree summer afternoon cocktails you're looking for. Crisp and tangy with a little sweetness too. I've had traditional sangria, but wanted white wine as my base; red wine gives some of my taste testers a headache.
I used a 1/4 cup of sugar in this mix, but I'd start with less next time. For this recipe, I recommend a few tablespoons to the alcohol first and then adding more if you prefer it a little sweeter.
As for the herbs, muddling the basil helps to combine its flavour with the alcohol. I used the back of a spoon to pressure the leaves a little. If you compress or crush them too much, you'll end up with a bitter taste.
- 1, 750 ml dry white wine
- 2 oz Calvados
- 2 T lemon Juice
- 2 T granulated sugar
- 1 bunch basil leaves
- 1 peach, thinly sliced
Pour a bottle of white wine, the calvados and lemon juice into a pitcher and mix well. Add the granulated sugar as desired and stir until dissolved. Add the basil and muddle it a little in the pitcher. Add the peach slices and chill for at least an hour before serving.