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When I’m perusing a cocktail menu within the summertime, two drinks all the time catch my eye with out fail: sangria and margaritas. The solely bother? Deciding between the comfortable fruit flavors of the previous and the lip-smacking tartness that solely tequila and lime can assure. As it seems, I by no means should make this troubling resolution once more, due to a magical little concoction known as a “sangarita.”
With the efficiency of a marg and the juicy, simple ingesting high quality of sangria, it’s acquired every little thing you want for a enjoyable night—and it goes down dangerously clean. The stunning factor a few sangarita is that there are infinite methods to make it, relying in your preferences. You can use white or pink wine, all kinds of various fruits, juices and purees and serve it on the rocks or frozen.
It’s additionally tremendous food-friendly—when you can pair a sangarita with virtually something, Chesapeake Bartenders co-owner Courtney Smith, suggests having fun with one with chips and guac, spicy tapas dishes, smoked meats or tacos. I’ll have a tall order of all of them, thanks.
Whether you’re planning a yard barbecue, roof deck hold or an epic solo evening in, listed here are 4 totally different sangarita recipes you’ll wish to whip up pronto. Feel free to attempt all of them and let me know your favourite.
Date evening prep? This recipe by Courtney Smith, co-owner of Chesapeake Bartenders, serves two.
- 1/3 can limeade (frozen from focus)
- .25 cup orange juice (ideally fresh-squeezed)
- 4 oz silver tequila
- 2 oz triple sec (or Grand Marnier)
- 1 cup white wine
- Salt (for rimming)
- Fill your blender 3/4 of the way in which with ice.
- Add limeade, orange juice, tequila, triple sec and wine.
- Blend till clean. Always goal for extra ice than liquid to realize the proper consistency.
- Dip the rim of your glass in a bowl of lime juice, triple sec, or water, after which onto a plate of salt.
- Pour the sangarita into your glass and serve instantly.
- Ingredients could be doubled to make 4 servings.
- While any white wine will do, a light-weight, citrusy varietal that’s decrease in sugar, like Pinot Grigio, is greatest. Kim Crawford’s Illuminate Sauvignon Blanc is dry, shiny, decrease in alcohol and brimming with zippy acidity.
- A one hundred pc blue agave tequila, like Milagro Silver, lends unparalleled smoothness to this recipe.
- If you desire a sweeter beverage, add extra limeade and a splash of agave.
- Prefer a stronger style profile? Try swapping out the tequila for mezcal, its smoky cousin.
Having a celebration? This recipe by Cassandra Pease, Beverage Director of Bar Business Magazine, serves 10.
- 2 cups cubed watermelon
- 1 medium cucumber, peeled and diced
- 1 cup contemporary lime juice
- .25 cup Agave nectar (to style)
- .25 cup orange liqueur
- 1 cup silver tequila
- 1 bottle rosé
- 2 limes (for serving)
- Watermelon triangles (for serving)
- 1 cup blueberries (for serving)
- 1 cup mandarin oranges (for serving)
- Blend the watermelon and cucumber with half of the contemporary lime juice till it turns into a purée.
- Using a strainer, pour the watermelon juice into a big pitcher, ensuring to maintain the pulp and seeds out.
- Pour the remaining lime juice, tequila and wine into the pitcher, stir to mix.
- Add agave nectar to style.
- Add your required fruit garnishes (Recommended: blueberries, mandarin oranges, and lime wheels).
- Refrigerate the pitcher for not less than an hour earlier than serving in a wine glass over ice.
Going solo? This recipe by Volcán de Mi Tierra Ambassador Juan Carlos Ruiz serves one.
- 1.5 oz Volcan Blanco tequila
- 0.5 cup gentle pink wine (like pinot noir)
- 1 oz agave syrup
- 1 oz fresh-squeezed lime juice
- Dash of Tajín and chamoy sauce
- Splash of orange juice
- Splash of Sprite
- Small handful frozen grapes, sliced pink apples and frozen blueberries
- Add all components besides fruit to a shaker with ice, and shake till chilled.
- Pour right into a glass and stir within the fruit.
Like it extra-fruity? This recipe by Omar Torres, Bartender and Food & Beverage Director at Bonsai at Hilton Pensacola Beach, serves 10.
- 1 lb blackberries, blueberries, and raspberries
- 8 oz pomegranate seeds
- 6 oz lime juice
- 12 oz silver tequila
- 1 bottle rosé
- 3 oz agave nectar
- 1 orange
- Hibiscus flowers (for garnishes)
- Cutting board
- Pitcher or decanter
- Place all components right into a pitcher or decanter.
- Stir and let sit for not less than 1 hour within the fridge.
- Strain the combination into coupe glasses and prime with hibiscus flowers.
If you’re not into white wine, this recipe by Drew Lucido, Beverage Director at Tempus in St. Louis, serves one.
- .75 oz Lime Juice
- .5 oz Pierre Ferrand Dry Curacao
- 1.5 oz L.N. Mattei Cap Corse Rouge (or different fortified pink wine)
- .5 oz reposado tequila
- 4 Raspberries
- 4 Blackberries
- A pinch of salt
- Cocktail shaker
- Hawthorne strainer
- Fine strainer
- Place all components into the massive portion of the cocktail shaker, saving one blackberry and raspberry for a garnish.
- Add ice to the shaker, placed on the lid and shut it securely.
- Shake vigorously for 15-20 seconds till nicely chilled.
- Double pressure the liquid right into a double rocks glass stuffed with ice.
- Garnish with a blackberry and raspberry.
- This drink would pair nicely with spicy meals, tacos, or BBQ.
- If you don’t have a fortified wine readily available, you need to use common pink. Spanish reds which can be daring, fruity, and low in tannins (like grenache and tempranillo) are greatest.