The Fourth of July means jumping through waves, sunburned cheeks, ice cream cones, endless sparklers, large gatherings with all the people you love, and plentiful margaritas. Frozen raspberry sangria margaritas, even.
These were inspired by my favorite drink at Taco Boy, one that I have (fiercely) missed since leaving Charleston. They're perfect for sipping on after a long day in the sun, during a long day in the sun, or anytime really.
For the frozen raspberry margaritas, blend:
1 12 ounce bag of frozen raspberries
1/4 cup fresh lime juice
2/3 cup tequila
2 tablespoons Cointreau
2 cups water
For the "sangria," I mixed equal parts red wine and fresh limeade, plus lots of sliced limes and lemons (and ice). It isn't true sangria I know, but for this drink it's perfect -- anything else would be too sweet.
Fill each glass with 3/4 margarita, 1/4 sangria, and a few sliced limes for garnish. They are super tart (my fave!) so if you prefer margaritas sweeter, just add a couple tablespoons of honey or agave nectar.