Sangrita

Posted by on Aug 29, 2013 in Non-Alcoholic, Specialty, Tequila | No Comments

Tequila’s Mysterious Friend

Glass of sangrita with tequila on an outdoor table

Sangrita © 2013 Gary Allard

Everyone knows that tequila and lime are old drinking buddies. Whether in a margarita or just paired neatly next to each other, they have a long history. But tequila has a complex and often misunderstood partner that you probably haven’t met, known as Sangrita. She is the sober and sophisticated one at the table; spicy, sweet, and always a great conversation starter.

Sangrita is typically served alongside tequila that is served straight. Whether you sip that tequila or shoot it is up to you, but the sangrita should be savored. It’s there to soothe your palate, spice things up, and give you some non-alcoholic relief.

There are as many variations to the sangrita recipe as there are tequilas. We experimented with a few and came up with this one. It’s nicely spiced, not too savory, just sweet enough and packs a fresh wallop of citrus and cool cucumber.

Summer Sangrita

  • 12 oz. tomato juice
  • 6 oz. fresh orange juice
  • 2 oz. fresh lime juice
  • 2 oz. fresh grapefruit juice
  • 1 jalapeno, seeded and roughly chopped
  • 1/2 cucumber, peeled and roughly chopped
  • several dashes of pepper sauce such as Cholula or Tapatio
  • salt and pepper to taste

Combine all ingredients in a blender of food processor and blend until smooth. Strain through a mesh sieve, pressing the solids to extract the juice. Store in a sealed bottle in the refrigerator. Keeps for about 2 weeks.

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