A basil-infused simple syrup and peach puree add a festive kick to the combo of sparkling wine and rosé in this easy spritzer recipe from Ayesha Curry, host of "Ayesha’s Home Kitchen."
Pair these at your next cocktail party alongside Ayesha’s Mango Crostini with Crispy Prosciutto and Brie.
Ayesha visited us during our Holiday Giveaway Extravaganza Show and surprised everyone in the audience with one of her Kitchen Herb Garden Sets by Back to The Roots!
- ½ cup granulated sugar
- ¼ cup basil leaves, plus sprigs for garnish
- ½ cup peach puree or nectar
- ½ cup rosé
- Sparkling wine, to finish
In a small saucepan, heat sugar and basil with ¼ cup water over medium heat. Stir constantly until sugar has dissolved, then remove from heat. Let sit for 15 minutes, then strain. Cool completely before using.
In a cocktail shaker, stir 2 tablespoons basil syrup with peach nectar and rosé. Pour over two tall glasses filled with ice and top with sparkling wine. Garnish each drink with a sprig of basil.