Sangrita Recipe for Cinquo de Mayo
Tomorrow's Cinquo de Mayo, a day that gets a lot of people into a Mexican state of mind. This year, don't be one of the folks down at T.G.I. McAppleChili's, snorking down Coronas and Cuervo shots. This year is the year for you to class yourself up, so when you drink your tequila you should give Sangrita a try.
Basically a spicy tomato juice with other flavors involved as well, Sangrita is the perfect chaser for your tequila - we prefer to alternate sips between Sangrita and Tequila or Mezcal, but it's a good chaser after shots as well. Read on for our favorite recipe - it's also incredibly easy and calls for ingredients you may already have lying around - and please let us know if you know any others.
1/4 cup freshly squeezed orange juice
4 tsp. grenadine syrup
1/4 cup tomato juice
1/4 cup freshly squeezed lime juice
1/2 tsp. salsa picante or bottled hot sauce to taste
1/4 tsp. salt
Mix all the ingredients in a pitcher or glass. Cover and refrigerate for at least an hour, allowing the flavors to meld. Serve in a separate glass alongside a straight shot of Mezcal.
Our recipe is from ScorpionMezcal.com
(see our review of Scorpion Mezcal
if you want a little more bite to your drink)
Read More in: Mixers | Tequila
Share this Article with others:
Came straight to this page? Visit Liquor Snob for all the latest news.
Posted by Jake Jamieson at May 4, 2007 10:51 PM
A version given to me during my visit to Queretaro Mexico. I couldn't get enough of it. They serve it with by wetting the rim of the glass with a lime and dipped in a mix of powder chilli and salt ;
2 cups tomato juice
1 cup orange juice
1/4 cup lime juice
2 Tsp tobasco sauce (or similar)
2 Tsp minced onion
2 Tsp Worcestershire sauce
Add cracked black pepper, powder chilli, celery salt and seasoned salt to taste, shake, strain and refrigerate.
Serve chilled with the rim coated as above.
Sangrita is NOT a chaser, but rather an accompaniament for tequila. Customarily, the tequila and sangrita are sipped in an alternating fashion (sip of tequila, sip of sangrita, etc.) allowing the drinker to enjoy the contrasting and complimentary flavors of both.
Of course if you want to do it Gringo style, you could just wolf them both down like you did back in the college fraternity days, but what's the point of making fresh sangrita if you can't even tell the difference between Cuervo Gold and Corralejo Reposado?
Oops, I thought this was a Sangria recipe! This does, in fact, work well with tequila, but not mixed with wine.