Margaritas and sangria collide! Juicy limes, lemons, and oranges meet with wine and spirits in this refreshing make-ahead drink.
1750 ml bottle Sauvignon Blanc
3/4cuptequila blancowhite tequila
1/3cuphoneyplus more to taste (can substitute agave syrup if desired)
2cups16 ounces lemon-lime soda, chilled
Slice oranges, lemons, and limes. Reserve six slices of each, place in a zipper bag, and refrigerate (you'll add these to the sangria before serving).
Add remaining slices to a large pitcher. Using a muddler or a hefty wooden spoon, mash the fruit until juicy. Pour in the wine, tequila, and Cointreau. Stir. Drizzle in the honey.
Cover and refrigerate for 4-6 hours.
Remove muddled citrus with tongs, or, if you prefer a pulp-free margarita sangria, pour the mixture through a strainer and return it to the pitcher. Stir. Taste and add additional honey if desired. Drop in reserved fruit slices.
Divide sangria and fruit between six glasses and top each with 1/3 cup lemon-lime soda. Serve.