Note: This drink is from one of my favorite Austin restaurants, Vivo Cocina Texicana. The key to making this drink work is FRESH ingredients and don’t make your sangria overly sweet.

• 3 counts tequila
• 1 count Cointreau
• 3 counts of an equal mixture of fresh lime juice and simple syrup (recipe below) poured at the same time
• Chilled sangria (3 parts red wine, 1 part fruit juice — orange, cherry or cranberry — to taste)

In a wide-mouth wine glass filled with ice, mix the margarita by adding the tequila first, then the Cointreau and fresh lime juice and simple syrup. Top with sangria. Garnish with a lime and an edible orchid.

Simple syrup

Combine 2 cups sugar to 1 cup water in a saucepan, heat to a boil, stirring to dissolve sugar. Cool.

Popularity: 1% [?]