Tangerine Basil Sparkler

bright, gently effervescent cocktail that layers fragrant basil, zesty tangerine and a lively sparkle of wine (or soda) for an elegant sip that feels equal parts garden-fresh and celebratory. Perfect for brunch, aperitivo hour or any gathering that calls for light sophistication.

Why You’ll Love This Recipe

• Captures peak-season citrus without overwhelming sweetness.

• Basil simple syrup provides refined herbal depth you can prepare days in advance.

• Sparkling wine (or plain soda for a mocktail) adds festive bubbles with minimal effort.

• Assembly takes under three minutes once the syrup is prepared—ideal for serving a crowd.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the tangerine–basil simple syrup (makes about ¾ cup)

• 3 fresh tangerine peels (avoid the bitter white pith)

• 1 × 1-inch knob fresh ginger, sliced into six coins

• 2 large basil sprigs (≈ 12–15 leaves)

• 2 Tbsp honey

• 1 cup filtered water

For each cocktail

• 2–4 Tbsp tangerine–basil simple syrup, to taste

• 120 ml (4 fl oz) chilled dry sparkling white wine —or— club soda for a mocktail

• Ice cubes

• Garnish: one slapped basil leaf or a thin twist of tangerine peel

directions

1. Make the simple syrup (about 20 minutes total)

   1. Combine water, honey, ginger, basil sprigs and tangerine peels in a small saucepan; bring to a boil over medium-high heat.

   2. Reduce to a gentle simmer for 5 minutes.

   3. Remove from heat, let cool completely, then strain—pressing on solids to extract maximum flavour. Discard solids; refrigerate syrup.

2. Assemble one Tangerine Basil Sparkler (about 3 minutes)

   1. Fill a wine or Collins glass with ice.

   2. Add 2–4 Tbsp cooled syrup, adjusting sweetness to taste.

   3. Top with 120 ml sparkling wine (or soda).

   4. Gently stir once; slap a basil leaf between your palms to release its oils and float it on top, or twist a peel over the glass and drop in. Serve immediately.

Servings and timing

• Yield: 1 cocktail (syrup batch makes 6–8)

• Hands-on prep: 5 minutes

• Cook time for syrup: 5 minutes

• Cooling time: ~10 minutes

• Total time per cocktail: 3 minutes once syrup is ready

Variations

• Bourbon Sparkler: Add 30 ml (1 oz) bourbon before topping with wine for extra warmth.

• Zero-proof: Swap wine for plain soda and add a splash of non-alcoholic aperitif.

• Citrus swap: Use blood-orange or clementine peels/juice when tangerines are out of season.

• Herbal twist: Substitute mint or Thai basil for a novel aromatic profile.

storage/reheating

• Simple syrup: Store in a sterilised bottle in the refrigerator for up to 1 week; adding 1 tsp neutral vodka extends shelf life to 2 weeks.

• Pre-batched cocktails: Combine syrup and wine in a chilled pitcher just before guests arrive; keep on ice and pour over fresh ice to preserve carbonation.

FAQs

What style of sparkling wine works best?

Dry (brut) cava or prosecco accentuates citrus without excess sweetness.

Can I make the syrup without honey?

Yes—replace honey with equal parts sugar or agave; the flavour profile will shift slightly.

Do I have to peel the tangerines first?

Peels contribute aromatic oils without dilution; juice alone gives acidity but less fragrance.

How long does the syrup really keep?

Up to seven days refrigerated; signs of cloudiness or off-odour mean it’s time to discard.

How can I scale for ten guests?

Prepare a double batch of syrup, chill two 750 ml bottles of sparkling wine and set up an ice bucket; let guests build their own.

Is fresh ginger necessary?

It provides gentle heat; omit if you prefer a purely herbal-citrus profile.

Could I use dried basil?

Fresh basil is strongly recommended—dried lacks the volatile oils essential for aroma.

Why “slap” the basil leaf instead of muddling?

A quick clap releases surface oils without bruising the leaf or over-infusing bitterness.

Is this gluten-free?

Yes—none of the ingredients contain gluten; always verify your sparkling wine if sensitive.

What glassware is traditional?

A stemless wine, flute or tall Collins glass showcases colour and bubbles while keeping the drink cold.

Conclusion

The Tangerine Basil Sparkler marries winter-sun citrus and summer-garden basil under a canopy of cheerful bubbles, delivering a cocktail that’s effortless yet memorable. With make-ahead syrup and nearly hands-free assembly, it’s a host’s secret weapon—equally welcome at a festive brunch, sunset toast or refined mocktail hour. Keep the syrup stocked and sparkling bottles chilled, and elegance is always one quick pour away.