Happy Cinco de Mayo! What do you get when Sangria and Tequila unite? A Mambo Taxi! Created in 1991 and famously served at Mi Cocina Restaurant in Dallas, Texas, this signature frozen swirl margarita has been a local sensation for decades. This iconic margarita consists of silver tequila, lime juice and house made Sangria swirled together for a sweet fruity taste sensation. It is notoriously strong though and because of that a limit of two per person was enforced in the 80s/90s (although depending on the size of glass this recipe can easily be split into two glasses). I’m using a Blackberry Sangria from Armen’s Barrels for my red wine base, and it is so delicious. It is infused with real blackberries and then oak barrel aged. Salud!
Equipment
- Blender
- Jigger
- Mixing Glass or Measuring Cup
- Bar Spoon
- Small Plate or Rimmer
- Margarita Glass
Ingredients – Serves 1-2
For the Sangria
- 2 oz Blackberry Sangria (Armen’s Barrels) or red wine (Pinot)
- 1 oz Chambord
- 1 oz Orange Juice
For the Lime Margarita
- 3 oz Tequila (Silver/Blanco)
- 1.5 oz Cointreau
- 2 oz Lime Juice (fresh squeezed)
- 1.5 oz Agave Syrup
- 3 cups Ice
Method
- Rim your glass. Run 1/2 lime around rim of the margarita glass. Roll or dip in salt. Set aside.
- Make the Sangria. In a mixing glass or measuring cup, add the Blackberry Sangria (Armen’s Barrels) or red wine, Chambord and orange juice. Mix together with bar spoon.
- Make the lime margarita. Add the tequila, Cointreau, lime juice, agave syrup and ice to a blender. Blend until smooth.
- Assemble the cocktail. Pour part of the sangria in the margarita glass then top with the lime margarita. Add more sangria on top and gently stir creating swirls. Squeeze a lime wedge over top and add the spent lime wedge into the margarita. Salud!
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