In a large pitcher (about 1.5–2 quart capacity), combine 2 cups dry red wine, 1 cup fresh orange juice, 1/4 cup triple sec, and 2 tablespoons light simple syrup. Stir thoroughly until the syrup is dissolved.

Taste the base and adjust sweetness with additional simple syrup if desired. The sangria base should be fruity and slightly sweet but not cloying.

Margarita Elements

Add tequila and lime

To the sangria base in the pitcher, add 3/4 cup blanco tequila and 1/2 cup fresh lime juice. Stir to integrate. If you omitted triple sec in the sangria base, add 2 tablespoons orange liqueur now instead.

Stir and taste. Adjust balance: add more lime juice for tartness, more tequila for strength, or a touch more simple syrup for sweetness.

Fruit & Garnish

Prepare fruit and chill

Add the thinly sliced orange (1 whole), thinly sliced lime (1 whole), half a sliced lemon (optional), and 1/2 cup quartered strawberries (optional) to the pitcher. Gently muddle a few slices with the back of a wooden spoon or muddler to release oils and juices, but avoid pulverizing the fruit.

Cover the pitcher and refrigerate for at least 1 hour — ideally 2–4 hours — to allow flavors to marry. The longer it sits, the more infused the sangria margarita will be.

Prepare glasses (optional)

If you prefer a salted or Tajín rim, rub a lime wedge around the rim of each glass and dip into coarse salt or Tajín. Fill glasses with ice (about 3/4 cup ice per serving).

When ready to serve, stir the pitcher again. If you want a lighter, fizzy cocktail, add up to 1 cup club soda or sparkling water to the pitcher and stir gently. Alternatively, pour the sangria margarita and top each glass with a splash of soda.

Pour the sangria margarita into prepared glasses over ice, distributing fruit among the glasses. Garnish each glass with an orange or lime wheel and a strawberry if desired.