SAUVIGNON BLANC LIME MARGARITA
Give your margarita a makeover with our twist on a classic cocktail. Falling somewhere between sangria and a classic, tequila-based margarita, a wine margarita removes some of the alcohol edge and adds a crisp, cool dimension. You’ll sometimes find these served in restaurants that have a license for wine and beer but not hard liquor or offered poolside for those who want to drink only lightly in the sun.
Margarita salt, for rimming glasses
3 oz Woodbridge by Robert Mondavi Sauvignon Blanc, chilled
3 freshly squeezed Mexican limones (small limes) or one large domestic lime
1 freshly squeezed orange (1/4 cup)
1 oz simple syrup (recipe below)
Dash of damiana liqueur (optional)
1 sprig fresh cilantro, for garnish
Dip the rim of a margarita glass into water or lime juice and then into coarse margarita salt, if desired. Add several ice cubes to a blender. Add the wine, fruit juices and simple syrup and blend until slushy. Pour into a serving glass, then top with a dash of damiana, if desired. Garnish the glass with a sprig of cilantro and serve. You can also serve this drink over the rocks if you like.
1 cup sugar
1 cup water
Boil the sugar and water until the sugar dissolves, then remove from heat and chill. Store the syrup in a sealed container in the refrigerator, where it will keep for several weeks.