Margarita Sangria

Marisa Chafetz / Supercall

Few large-format cocktails can beat a pitcher of sweet, tangy Sangria. It’s pretty much the perfect drink—not only are you enjoying an easy summertime sipper, but you also get to snack on the booze-soaked fruit as you imbibe. While pretty much any version of Sangria can be consumed in the warmer months (even those fall-leaning varieties), our signature Margarita Sangria is meant to be savored on the brightest, sunniest days.

Turning the classic Margarita into a party-ready pitcherful of Sangria is actually quite simple. Grab your favorite dry white wine (which doesn’t have to be expensive, but should be of high quality), a cup and a half of blanco tequila and a cup of orange liqueur to start. Once you have the booze, combine it all in a pitcher with freshly squeezed orange and lime juices to give it a bright, zesty flavor. A pinch of salt makes it irresistible, as it enhances the drink’s sweet and sour flavors even more. Finally, an abundance of orange and lime wheels gives the drink an extra beautiful, extra ‘Grammable look. For bonus points, feel free to throw in some sliced grapefruit as well. We like to garnish with basil, but you can use your favorite herb or whatever is fresh from the garden that day.

As always, fresh juice is best. But if you’re short on time and that bottle of Tropicana is staring you down, feel free to use it—this drink will be almost as good as if you freshly squeezed it yourself. And to get the full flavor effect, make sure to serve Margarita Sangria in salt-rimmed rocks glasses.

FLAVOR PROFILE
Sour, Sweet
STRENGTH

INGREDIENTS

  • 1 bottle white wine
  • 1.5 cups tequila
  • 1 Cup orange liqueur
  • .75 Cup orange juice
  • .75 Cup lime juice
  • 1 tsp salt
  • Orange and lime wheels
  • basil

INSTRUCTIONS

Step one

In a large pitcher or punch bowl, combine all the ingredients. Chill for at least two hours so the flavors meld.

Step two

Pour into rocks glasses rimmed with salt, if desired, making sure to include some of the citrus slices and basil.

Contributed by Supercall