Mango Basil Sangria
I recently acquired a bottle of Pisco (clear grape brandy - I didn’t know either), and had no idea what to do with it. I don’t typically drink a lot of liquor, because I’m not very good at it, but it dawned on me - maybe sangria? A quick google search showed that, indeed, people (like Bobby Flay) do make sangria with Pisco. Score!
1 bottle cheap dry white wine
1 1/2 cups of Pisco (awww yeah. this one is strong, y’all)
1 lemon, sliced
1 lime, sliced
1 cup orange juice
1 mango, cubed
1 cup sugar
1/3 cup fresh basil (You’ll see in the pics below that I didn’t use this much basil, but I wish I had. It was good regardless, but I really wanted more basil flavor. I’m saving you from making the same mistake!)
To start, put 1 cup of water and 1 cup of sugar in a skillet with a couple of lemon slices and all of the basil. Heat the mixture until the sugar has dissolved completely, then remove from the heat and let it cool. I chopped the basil into large pieces and bruised it with a wooden spoon as I stirred the mixture, trying to extract as much basil flavor into the simple syrup as possible.
While your syrup cools, put the fruit, orange juice and Pisco in a pitcher, and muddle together.