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Tequila-Champagne Sangria

by Robb Walsh

read reviews (3)

This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce fizz. Yields 4 quarts

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3 medium navel oranges, sliced into thin rounds
4 medium lemons, sliced into thin rounds
4 medium limes, sliced into thin rounds
6 large fresh mint leaves
1/2 cup light agave nectar (or simple syrup)
3 fl. oz. (6 Tbs.) plata (silver) tequila
1 750-ml bottle dry white wine, chilled
1 750-ml bottle sparkling wine, chilled
2 cups lemon-lime soda

Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.

Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.

photo: Scott Phillips

From Fine Cooking 112 , pp. web extra

July 7, 2011