A margarita hugged in a sangria swirl. This is about to be your new favorite cocktail.
- 1/2 c. Seven Daughters Cabernet Sauvignon
- 1/4 c. orange juice, freshly squeezed
- 1 tbsp. lime juice, freshly squeezed
- 1 tsp. agave nectar
- 1/2 c. tequila (100% pure agave)
- 1/4 c. triple sec (or Cointreau)
- 1/4 c. lime juice, freshly squeezed
- 1 1/2 tbsp. agave nectar
- pinch of kosher salt
- 2 c. of ice, heaping
- Make the sangria by combining all the ingredients into a pourable measuring cup. Stir. Cover and place in freezer along with 2 glasses.
- Meanwhile, combine all margarita ingredients together (except the ice) in a high powered blender. Blend for a quick second to incorporate the ingredients. Place blender in fridge (or freezer if you have the room). Wait 20-30 minutes before assembling the drinks. This will allow the mixtures to get nice and cold.
- Just before serving, pull out the glasses and sangria from the freezer. Set aside.
- Add 2 heaping cups of ice to the margarita blender. Blend on high speed until thoroughly combined. Time will vary per blender.
- Fill 1/5 of the glass with sangria. In a rocking motion, pour the margarita mixture on top to achieve a swirled look. Top with a lime wedge and straw. Serve immediately.
There will be a bit of leftover sangria. To use it up, double the margarita portion of the recipe for 4 drinks. Or serve the remaining sangria with ice and additional fruit wedges. The remaining sangria can be stored for 1-2 days covered in the fridge.