SODA SANGRIA

Last week from the Oda House restaurant, a Georgian traditional eatery in the E. Village, I brought home an unfinished  bottle of Saperavi, a dry red wine from the Kakheti grape-growing region of that country (Georgia, for those interested, borders Turkey in the south, Russia in the north and the Black Sea in the west). Now, what to do with it?

I had the following in my fridge that seem to beg to be cocktails: Sanpellegrino aranciata rossa (blood orange soda) and a Vintage seltzer. With my leftover wine, pandering them is pretty easy. 

In a classic table-glass filled with ice, pour a third of each of the liquid in equal parts - red first, aranciata second, seltzer third - just below the brim, and stir in a stick of cinnamon and fresh cut basil leaves (snip the tip of the sprig for the leaf-stem floret) to "herbalize" your drink. Ole!