Will came home after a Bernie event with friends a couple of weekends ago so excited about this “sangrita” he had a local restaurant called Flacos Tacos. When I gave him a confused look he explained that they served their house frozen margarita with sangria poured over it. Hence, the name “sangrita” for sangria + margarita. He thought it would be fun to recreate it at home. Plus, he assured me that it would look pretty in pictures. (He knows me so well!) I thought the colors of this cocktail were so pretty I renamed it the sunset sangrita.
We found these super sweet sumo citrus fruits at Whole Foods and used those for this recipe when we tested it both times. They added enough sweetness that we didn’t find the need to make a simple syrup. However, I know sumo citrus fruits might not be available everywhere, so regular oranges or mandarins would likely work well in their place. You just need about 4 ounces total of orange juice. Also, I wanted this recipe to be quick, so we just bought a bottle of sangria (we liked Cruz Garcia brand – not sponsored!) at the store. Of course, if you plan ahead you can easily make a simple homemade sangria for this. The recipe makes enough for six so invite your friends over to enjoy these pretty cocktails with you!
- 4 oranges (we used sumo) - 4 oz. juiced
- 2 lemons - 3 oz. juiced
- 3 limes - 4 oz. juiced
- 6 ounces silver tequila
- 2 ounces Grand Marnier
- 8 cups ice cubes
- 18 ounces bottled sangria
- Margarita salt
- Lime wedges
- Juice the oranges, lemons and limes. Chill in the fridge for 15-30 minutes.
- Place juice, tequila, Grand Marnier, and ice in a blender and puree until smooth. Recipe should make about 64 ounces.
- Rub the rim of your serving glasses with one of the squeezed citrus fruits to moisten. Dip the rim in margarita salt.
- To serve, add about 10 ounces of frozen margarita to a glass and top with 3 ounces of bottled sangria.