Spring Sauvignon Blanc Cocktail

11:32 AM, Apr 12, 2010   |    comments
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1/4 cup sugar
12 mint leaves, plus 4 sprigs
12 tarragon leaves, plus 4 sprigs
1/4 cup water
1 750-mL bottle chilled Sauvignon Blanc, or other dry, crisp white wine
1 750-mL bottle chilled sparkling water

Combine the sugar, mint leaves, and tarragon leaves in the bowl of a food processor and pulse a few times to bruise the herbs. Transfer the mixture to a small saucepan, add the water, and bring to a boil over high heat, stirring until the sugar dissolves. Remove from the heat and set aside for 20 minutes. Strain the mixture into a small bowl set over a larger bowl of ice and, stirring occasionally, let it cool to room temperature (you should have about 1/3 cup).

In a large pitcher, combine the herb syrup, Sauvignon Blanc, and sparkling water. Serve chilled or over ice. Garnish with the mint and tarragon sprigs.




Jill Silverman Hough

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