Birds Again (Sauvignon Blanc, Vermouth, Rose Water, and Basil Sour)

Birds Again. Kelly Puleio

Birds Again

You’re familiar with sours made with tequila (hey, margarita) and rum (that’s a daiquiri). You’ve probably had a pisco sour or a sidecar. But what happens when you skip the strong spirit and pour in tangy Sauvignon Blanc and herbal dry vermouth instead? Scented with basil and rose water, this low-proof easy drinker from Shaun Traxler of Vault in Fayetteville, Arkansas, is bright and refreshing but still more cocktail than sangria. Chill the wine and vermouth before you begin, and if you really want to ace the presentation, garnish the pitcher with food-grade rosebuds or rose petals. You’ll need one large or two small bottles of vermouth for this recipe.

Makes about 13 servings in a 2-quart pitcher

• 15 fresh basil leaves, torn in half
• 1 cup plus 2 tablespoons 1:1 simple syrup (recipe follows)
• 1 1/4 teaspoons rose water
• 2 1/4 cups chilled Sauvignon Blanc
• 2 1/4 cups chilled dry vermouth (such as Dolin)
• 1 cup plus 2 tablespoons fresh lime juice

To serve:

• About 13 edible rosebuds or rose petals (optional)
• 13 fresh basil leaves
• Freshly ground black pepper (optional)

Up to 2 hours before serving, make the batch. Place basil leaves, simple syrup, and rose water in a 2-quart pitcher. Tap basil gently with a muddler or long wooden spoon, just enough to coax the flavor out; don’t pulverize it. Pour in chilled Sauvignon Blanc, chilled vermouth, and lime juice and stir well to mix. If not serving immediately, seal well, covering with plastic wrap if needed, and refrigerate.