Happy Thirsty Thursday! Sip on a beyond refreshing drink invented specifically for hot weather. The spiciness from the ginger pairs with the freshness from the basil and citrus notes from the prosecco and limes. (This would be equally delicious with sparkling water in replace of prosecco.) I like bubbly drinks, so trying this spritzer from Cooking Light was a no brainer. If you can’t beat the heat, then at least try to enjoy it while sipping on a Ginger Basil Spritzer. It has to be five o’clock somewhere, right?
Ingredients (serves 6).
- 1 c water
- 1/3 c agave nectar *
- 1 T fresh lime juice
- 3 c of prosecco, chilled like Cupcake
- 1 inch of fresh ginger, peeled and cut into disks
- Fresh basil leaves
- 6 lime wedges to garnish
- Ice
* NOTE: I made a simple syrup with agave nectar because that’s what I have, but you can still make a simple syrup with sugar instead.
Directions.
- In a small saucepan, combine water and agave to make a simple syrup. Heat over high heat and bring to a boil. Once boiling, remove from heat. Allow the simply syrup to cool before using. Use one shot or about 2 T of simple syrup per drink.
- Using a mortar and pestle or something similar to “mash,” muddle ginger and fresh basil, saving some leaves to garnish drinks. Add 3/4 c cooled simple syrup to shaker with fresh lime juice, muddled ginger and fresh basil and ice. Strain and equally divide between glasses, about 2 T per glass. (If you don’t have a strainer, you can also muddle ginger/basil in the bottom of each glass, add 1/2 t fresh lime juice and 2 T simple syrup to each glass.)
- Add ice to each glass and 1/2 c prosecco. Stir well.
- Garnish each drink with a lime wedge and basil leaves.
- Sip and enjoy!
Adapted from Cooking Light‘s “Thai Basil-Ginger Spritzer.”
Eat Drink Savor Repeat 