Margarita Sangria

While it may be so cliche, I like to kick off the month of May with some tequila experiments.  I am not sure if I am inspired by Cinco de Mayo celebrations or just the thought of summer getting closer.  Whatever the reason, I feel a yearning for a tequila and citrus combination that I don’t seem to feel any other time of the year.

Since last year, I decided to set out on exploring beyond the margarita.  There are many variations on the classic margarita, and I certainly haven’t tried them all.  But, I still want something more, something different – I do believe tequila is more versatile. As a result, I have acquired quite a few tequila recipes over the months – probably for a full month’s worth of experiments and more.  But I am going to start out with a sangria recipe.

I have written about a few different sangrias.  Sangria is wine, fruit, liquor (usually brandy), and often fruit juice that is sometimes topped with a sparkling water, seltzer, or soda.  I haven’t really ever heard of or tried a sangria with tequila – or as it seems to be called “Sangarita”. But, no surprise, it does exist in may forms.  Of the six or more recipes that caught my interest, I was most inspired by those from Bobby Flay on Food Network, Good Housekeeping, and Completely Delicious.

Margarita Sangria

  • Servings: 6-8
  • Difficulty: easy
  • Print

Credit: Food Network, Good Housekeeping, and Completely Delicious


  • 1 bottle of white wine (Sauvignon Blanc or Pinot Grigio)
  • 6 oz silver tequila
  • 3 oz triple sec
  • 3 oz lime juice
  • 3 oz orange juice
  • 2 oz agave syrup
  • 1 lemon sliced
  • 1 lime sliced
  • 1 orange sliced
  • ¼ cup mint leaves, cut up in half or thirds, if desired.
  • Lemon flavored sparkling water or lemon-lime soda


  1. In a separate, small container, mix tequila with agave syrup until the agave is fully mixed and no longer syrupy.
  2. Pour into a pitcher with triple sec, lime juice, and orange juice
  3. Add white wine and stir.
  4. Add slices of lemon, lime, orange, and mint leaves, if desired.
  5. Refrigerate for at least 3-6 hours before serving. *Note: to reduce bitterness, do not keep fruit with rinds in sangria more than 12 hours.
  6. Serve 4-6 ounces of sangria with 2-3 ounces of sparkling water, or soda for added sweetness


This sangria was light but definitely unique.  It is different from most other sangrias I have made, in a good way.  It is fruity but not too sweet. I am pretty sure that is from the tequila.  Certainly the overall level of sweetness can be increased or decreased by changing the amount of agave syrup you choose to add.  However, I prefer to allow each individual to customize the drink to their taste with the addition of sparkling water or soda.

I found quite a few margarita/tequila sangria recipes using red wine instead of white.  Maybe it is a matter of preference? But, seeing as I was going for something reminiscent of a margarita, I felt that white wine was the right choice here.  

When adding the slices of fruit, I suggest not leaving them in your sangria for more than 12 hours, as the rind can sometimes impart a bitter flavor.  I think that some sangrias can handle this, masking the bitterness, better than others. I didn’t take any chances with this one as I found there was already a fairly delicate balance of flavor between the tequila and sweet ingredients.

Lastly, I tried it with and without the mint and, I have to say, I preferred it WITH mint.  It added another dimension to the overall flavor – a sort of freshness that is perfect for spring and summer!  It is well suited for for serving at a Mexican themed party, on Taco Tuesday, or with your barbecue feast. Cheers!

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