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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.


Rate or Review


  • Krispie | 04/05/2015


  • hss1332 | 05/15/2012

    Delicious. Nice, light and refreshing. Will definitely be making again.

  • Localisbest | 12/28/2011

    Delicious... to both tequila and non-tequila aficionados alike

  • rhondaholloway | 07/31/2011

    This is really good--my guests loved it and wanted the recipe!

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