Thai Basil Sangria in a Pitcher

Make the syrup:

Step 1: Combine the sugar and water in a small saucepan. Bring to a boil and stir to dissolve the sugar. Remove from heat and add the basil sprigs, lemon zest and orange zest. Let stand until it cools to room temp. Discard the basil and peels.

Make the Sangria:

Step 2: Measure out half of the syrup and pour it into a pitcher. (Save the other half for another round or another use). Add the bottle of Pinot Grigio, brandy and orange juice.

Optional: at this point you can cover and refrigerate, adding a couple orange and lemon slices. Best if left this way for a few hours or overnight.

Step 3: Pour the sangria into ice-filled glasses and top off with some cold club soda. Garnish each one with an orange slice, and a sprig of basil if you have any left.