This sangria margarita recipe is fun and delicious. The beauty of this margarita pleases everyone you serve it to, so wow your guests at your next party.
I first had this margarita at a local Mexican restaurant. They called it, “Pam’s Margarita,” which isn’t very descriptive. I didn’t know it had wine in it until I read the description, but I found it intriguing. After I tasted it, I knew I had to make this drink at my next dinner party.
You wouldn’t think that the wine complements a margarita, but it really does. Try it and see.
I have imbibed this sangria margarita individually without stirring it and with the wine stirred in. When you stir it, the red will infiltrate the whole cocktail and is quite pretty and very balanced. If you don’t stir it, you will taste the wine more at the beginning of the drink but the fun thing about it is the wine pretty much stays segregated throughout the whole cocktail.
Which do I prefer? Frankly, it depends on my mood. When you make this, please let me know which way you imbibed it.
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- Use the BEST ingredients you can afford, but just know that using premium ingredients equals a more delicious drink.
- Always make your own sweet and sour mix. I prefer a 2:1 ratio, so two parts sour to one part sweet. Start there and if you decide you want it sweeter, add a bit more simple syrup.
- Salt the rim, but don’t overdo it! Sometimes, after I salt the rim, I take my finger and clear a spot so if someone doesn’t want to taste the salt they can use that spot to sip.
- Do NOT pour the liquid in such a way that it hits the salt. You do not want the salt washed into the cocktail.
How to salt the rims
Wet the rim of the glasses with some lime juice, pour some kosher salt on a plate and dip the rim in the salt. Keep the glass upside down for a moment and shake the glass a little before placing it right side up. You don’t want the salt from the rim to fall into the glass as it makes the cocktail salty.
How to make the sangria margarita
Slice a few thin lime wheels and cut a small slit through the skin of the wheels so you can place it on the side of the glass as garnish.
After measuring out each ingredient below, pour it into the shaker.
Gather the ingredients – tequila, Cointreau, limes, simple syrup and wine.
Measure 4 ounces tequila. (A)
Measure 2 ounces Cointreau. (B)
Measure 4 ounces lime juice. (C)
Measure 2 ounces simple syrup. (D)
Cap shaker and shake for 15 seconds.
Add fresh ice to salted glasses and divide and strain liquid between the two glasses.
Measure 1 ounce of wine per drink.
Slowly pour the wine in the sangria margarita and place a lime wheel on the side of each glass.
Let’s see it with the flared glass in front.
Isn’t it interesting how the shape of the glass determines how the cocktail will look?
I hope you enjoyed this sangria margarita recipe!
Other popular tequila recipes
Do you like to stir your margarita or drink it as is? Leave me a comment, as I’d love to know.
And as always, may all your dishes/drinks be delish.
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 4 ounces tequila Patron silver or the best you can afford
- 2 ounces Cointreau or triple sec
- 4 ounces lime juice freshly squeezed
- 2 ounces simple syrup
- 2 ounces red wine 1 ounce per drink
- 2 lime wheels
- salt for glass rims
- Salt rims of glasses – see notes
- Fill cocktail shaker ½ way with ice
- Add tequila, Cointreau, lime juice, simple syrup
- Cover shaker and shake for 15 seconds
- Add extra ice to glasses. Strain and divide liquid between the two glasses
- Add wine to each glass and place one wheel on the side of each glass
- Use the BEST ingredients you can afford, but just know that using premium ingredients equal a more delicious drink
- Always make your own sweet and sour mix. I prefer a 2:1 ratio, so two parts sour to one part sweet. Start there and if you decide you want it sweeter, add a bit more simple syrup
- Salt the rim, but don’t overdo it! Sometimes, after I salt the rim, I take my finger and clear a spot so if someone doesn’t want to taste the salt they can use that spot to sip
- Do NOT pour the liquid in such a way that it hits the salt. You do not want the salt washed into the cocktail