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This summery punch pairs perfectly with sunshine, good friends and lots of tacos.
About the cocktail
Part Sangria, part Margarita, and fully delicious, this make-ahead punch takes the fruity, wine-based charm of Sangria and gives it a tequila-fuelled twist. And it’s just as compatible with a Mexican fiesta as it is with a lazy summer lunch. Talk about versatility. Much like a Punch, Sangria is a fruit-infused beverage traditionally made with red wine. The name "Sangria" is derived from the Spanish and Portuguese word for "bloodletting", a reference to its deep red colour. This popular drink has historical roots dating back to the 18th century, when it was commonly prepared by mixing red wine with various fruits, spices and sometimes a touch of honey to enhance its flavour. It’s also just about the easiest way to prep ahead for guests, so you don’t have to miss any juicy conversations by getting stuck in the kitchen crafting individual drinks. You’ll need at least an hour to let the syrupy base meld, but it’s all easy-breezy mixing from there. Who knew ginger ale, tequila and rosé were meant to be together? It just works. Gingery, sweet and citric, this is a contemporary, cool Sangria with just the right amount of edge.
Watch: How to make Raspberry Tequila Sangria
Ingredients
150gm raspberries, fresh, or thawed if frozen 75gm white sugar 2 limes, peeled and juiced 375mL blanco tequila 750mL dry rosé 500mL ginger ale Glass: old fashioned Garnish: 1 lime, cut in wheels, and extra raspberries
Method
Combine the raspberries, sugar and lime peel, mix well and cover. Leave for 1 hour Add tequila and lime juice to the raspberry mix, and stir to dissolve all sugar Strain to remove all solids from the liquid Pour the strained mix into a large punch bowl or jug and add the rosé and ginger ale Add large ice blocks and garnish with the limes and raspberries just before serving Serve in glasses and add extra lime wheels and raspberries to garnish
Dan’s top tips
When it comes to ice and chilling your Sangria, or any other type of punch, the bigger the better. This way, the ice will melt slowly to avoid over-diluting your drink. The simplest way to do it? Fill a takeaway or ice cream container with water and place it in the freezer at least three days before you need it. If you’re using a jug to serve this bright batched cocktail, just be sure to use smaller containers for the ice to ensure your blocks will fit. For the perfect Raspberry Tequila Sangria, let the fruit and sugar integrate well before adding the alcohol as this will deepen the flavour. We suggest leaving it for a minimum of one hour, but feel free to let it sit even longer to really ramp up that flavour. Oh, and always garnish just before serving to keep the presentation fresh and vibrant (and to seriously impress your guests).
image credits: Shelley Horan (photography), Raye Scerri (videography), Bridget Wald (styling), LSS (production).
