Sangria Margarita

By Steve Kilcullen Jump to Recipe

This layered and frozen cocktail is the perfect way to cool down this summer.

I’m at a pool party today. It’s getting to be past 90 degrees, so it’s a hot one. Before the sun was even starting to wake up this morning, you could feel how heavy and oppressive the air was going to be. Here in Southern California, we have something called “June Gloom”, and most mornings are cool and cloudy from the marine layer. But as this month is coming to a close and the Fourth of July is right around the corner, the heat is getting… well, it’s getting hotter.

Every weekend a bunch of us converge on my buddy’s backyard. There’s a pool, a beer fridge, and more than one barbecue grill. It’s a summertime paradise, and when the yacht rock is playing over the speakers, there’s nowhere you’d rather be. Whenever I’m there, I’m the de facto bartender, mixing up more than a few cocktails for everyone. Sometimes I’ll get a request for something specific, and other times it’s the dealer’s choice. Almost everyone can agree on tequila, so I’m usually mixing something up with that particular spirit.

But today, somebody brought a bottle of red wine. A little light bulb went off above my head as I realized the timing couldn’t be more perfect. There’s the wine, tequila… and there’s always lime juice and triple sec on hand for margaritas. And wouldn’t you know it, the recipe we’re looking at today, the Sangria Margarita, is made with everything available. You get the best of both worlds with this cold and refreshing beverage. Served frozen and prepared in two parts, this drink starts with the lime and tequila forward flavors of a margarita, but each sip finishes with the tart and sweet notes of a red sangria.

You’ll stir the tequila and some limeade concentrate together in a mixing glass. The rest of the ingredients are blended with ice, until it’s slushy, then filled in a glass halfway. Pour the tequila and limeade mix over the top to create a red and faintly greenish layered effect. When I served these to everyone, they were yummed up so fast we quickly ran out of the ingredients to make more.

Thankfully there’s a grocery store across the street.

What is the Best Alcohol to Use in a Sangria Margarita?

I like to use a blanco tequila for my margaritas. A clear and unaged spirit, the smooth and slightly peppery notes combine beautifully with the other ingredients for a well-balanced mixture. If you like a more complex and spicier flavor, try a reposado or añejo tequila. You can even go the mezcal route for a smokier flavor. For the wine, don’t use a red that’s too expensive or fancy… save that for a nice dinner to drink on its own. I usually choose a fairly inexpensive bottle of Pinot Noir for my sangrias.

What glassware and garnish to used?

A chilled margarita glass, with a nice salted rim, will keep your cocktail cold as the sun beats down. Pop a lime wedge on the rim as well for an extra dash of citrus.

Does this cocktail need to be blended with ice?

You can shake the sangria portion of this recipe over ice, but you might not achieve the layered effect that the frozen version has when you add the tequila and limeade.

Similar Cocktails to the Sangria Margarita

If you’re looking for more drinks that favor the frozen and boozy treat that is the Sangria Margarita, you’re in luck. Twist & Toast has a fantastic array of summertime recipes that’ll help you stay cool, and satisfy your friends. Check out some of these easy-to-make drinks below. Then explore the site for even more ideas for your next pool party.

• Sweet July Rose Sangria – Fruity, refreshing and light, this cocktail is another summertime favorite that includes Lillet Blanc and Chambord.
• Frozen Ginger Peach Bellini – This frozen and sweet treat will put a smile on everyone’s face.
• Sparkling Rose Margarita – Add some sparkling wine to your next margarita for a bubbly and boozy experience.
• Italian Margarita – Amaretto is added to the hot weather favorite for some sweet and almond-flavored notes.