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Tequila-Champagne Sangria

Scott Phillips

Yield: Yields 4 quarts

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.


  • 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.


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Reviews (5 reviews)

  • Krispie | 05/28/2019

    Made this for the third or fourth time and it was gone in a flash (which can be dangerous). Absolutely delicious and easy to put together to boot!

  • Krispie | 04/05/2015


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