The City Magazine Since 1975

Sangria Swirl

June 2021
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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