Secret Garden Sangria

(Makes 1 pitcher)

As springtime flowers bloom, share this fresh, garden-ready, vegetal sweet pea sangria at your next daytime gathering or garden party. This delicate and brunch-worthy serve will undoubtedly be the main event, harnessing the lush and well-rounded notes of Casillero del Diablo Sauvignon Blanc and the unique aroma of sweet pea. If you really want to pack the sweet pea punch, refrigerate for at least 24 hours before serving, as the delicate fragrance takes the longest to infuse.


  • ½ cup blanco tequila
  • 1 bottle Casillero del Diablo Sauvignon Blanc
  • 20 sugar snap peas
  • 1 granny smith apple
  • 1 large lime
  • 1 ½ ounces lime juice
  • 2 ounces simple syrup
  • Chamomile flowers, for garnish


  • Slice sugar snap peas lengthwise and place in a pitcher.
  • Slice granny smith apple and lime into wheels and place in pitcher.
  • Combine frozen cubes, mango, cucumber, and agave nectar in a blender.
  • Pour tequila, lime juice, simple syrup and Casillero del Diablo Sauvignon Blanc into the pitcher and refrigerate for at least 6 hours (ideally overnight for optimum fragrance and flavor).
  • Serve over ice and garnish with chamomile blossoms

Cocktail handcrafted exclusively for Casillero del Diablo by Dan Magro, mixologist and author of “Suck It Up: Extraordinary Cocktails for Everyday People.”