1½ oz. reposado tequila, such as Lunazul or Siete Leguas
1 oz. Cointreau
Juice of half a lime
Juice of half a lemon
Juice of half a small orange
1/2 oz. agave nectar
Margarita salt
Sangria, recipe follows
Lime wheel, for garnish
For the sangria:
(Yields 1½ quarts)
750 ml. bottle cabernet sauvignon
1 cup blackberry brandy
1 cup Cointreau
1 orange, sliced in rounds
5 strawberries, sliced
Combine first six ingredients in a blender and quickly pulse to incorporate the agave nectar. Add a small scoop of ice, just enough to cover the liquid, and blend until all ice is smooth. Rim a glass with salt on half of the rim, add two ounces of sangria, then slowly swirl in the frozen margarita. Garnish with a lime wheel.
For the sangria:
Combine all ingredients in a small pitcher and stir. Pour into a sealed container and keep refrigerated. Note: strain out the fruit after two to three days.
Mex 1 Coastal Cantina
1109 Park West Blvd., Mount Pleasant; 2205 Middle St., Sullivan’s Island; 817 St Andrews Blvd., West Ashley
mex1coastalcantina.com
Top local bartenders share the season’s most refreshing libations
