Welcome to our Mid-Week Mixers … Today is the final in our month long celebration of luscious Sangrias from Naomi Blackburn’s Pub and Grub Forum. Next month we will be doing a festival of Mimosas so be sure to come by and have a drink with us. For more great food and drink recipes, you might also want to stop by the Pub and Grub Forum  

MID WEEK MIXERS by Naomi Blackburn

062413 004 In finding sangria recipes for Bette Lee Crosby’s Words, Wit and Wisdom’s Midweek Mixers I came across this recipe on Pinterest. I had done white wine sangria for the other selections and wanted a red wine based sangria for the last one of the series. The fact that this sangria was partnered with tequila made it a must made. As usual, FRESH SQUEEZED juices are a must!

This recipe was very different. In speaking with my husband (my official drink taste tester), both of us agreed that first drink, this drink had a very unusual taste. Then it took off and had a very nice balance to it. It wasn’t the overly sweet sangria that you get with white sangrias which ended up making it very mellow. The fruit soaked up the yummy sangria.

This would be an incredible partner to Mexican food versus the standard margarita. I know I will be making this a whole lot more.  So here we go!:

Mexican Sangria


1 bottle red wine

1 cup SILVER/BLANCO tequila

1/2 cup FRESH SQUEEZED orange juice (I used Florida juice oranges)

1/2 cup brown sugar

1/4 cup FRESH SQUEEZED lime juice

sliced fruits-I used apples, raspberries oranges and a lime


#1 and #2  are VERY IMPORTANT…

#1) Place ingredients in the pitcher in the order given. Stir gently to dissolve the sugar.

#2) THIS SANGRIA MUST BE SERVED WELL, WELL CHILLED!!!!  (Have I stressed that it needs to be well chilled enough. Be sure to give a minimum of 4 hours prior to serving.)

3) When ready to serve, rim sangria glass with lime juice and brown sugar. Fill glass with ice and pour sangria over ice. Be sure to top with some of that awesome fruit!

Recipe adapted from Design Sponge.