Orange-and-Basil Aperitif


  • 15 fresh basil leaves
  • 1 navel orange, thinly sliced into half-moons
  • 18 ounces Dubonnet Rouge or other sweet fortified red wine, chilled
  • Ice12 ounces seltzer, chilled

1. Gently muddle basil and orange with a wooden spoon or muddler until basil is barely bruised but fragrant. Stir in wine, and let sit at least 15 minutes and up to 2 hours. 2. Divide among 6 ice-filled glasses. Top each with 2 ounces seltzer, and serve immediately.

View full recipe at SpringPad


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