Sangrita
Saved by 20 People
About this Cocktail

Mexico, 1920s (or earlier)

Sangrita (“little blood”) is a traditional Mexican side-shot to be sipped alongside tequila. Not slammed back to wash down the taste of bad hooch – but to be savored, taking turns back and forth between the tequila and the sangrita.

As far as I can tell, sangrita originated in Jalisco as the leftover juice from a bag of fruit salad bought from a street vendor. Just about any mix of fresh, seasonal fruit doused with a good squeeze of lime juice, a powdering of chili powder and a sprinkle of salt. Someone, somewhere discovered that the spicy, sweet, tart, savory juice that collects in the bottom of the bag goes great with a shot of tequila. Muchas gracias, anonymous wonderful person.

Our house sangrita takes advantage of of our Breville juicer device to enhance the traditional straightforward sangrita recipe with earthy beet, tropical pineapple, spicy ginger, and floral apple.

Ingredients:
  • 1 oz orange juice
  • 1 oz lime juice
  • 1/4 tsp chili powder
  • tiny pinch of salt
  • 1 oz apple juice
  • 1/2 oz pineapple juice
  • 1/2 oz beet juice
  • 1/8 oz ginger juice
  • 3/4 oz grenadine
Preparation:

In a warm, dry frying pan, lightly toast a few dried chilis. Remove the stems, chop roughly, and add to a clean spice (or coffee) grinder. Pulverize to an even, fine consistency. Keep stored in an airtight container.

Using your preferred tool, squeeze the orange and lime juices into separate containers. Prepare all the rest of the produce: stem, peel, and core the pineapple, stem and scrub the beets. Peeling the ginger isn’t strictly necessary, but you can if you prefer. Slice all fruit and juice each type of fruit separately, rinsing the juicer parts between fruits. Strain the pineapple juice through a damp cheesecloth-lined fine-mesh strainer to remove the foam. Temporarily store each fruit juice in separate containers so you can adjust the recipe as needed once assembled.

In an electric blender, combine:

1 oz orange juice
1 oz lime juice
1/4 tsp chili powder
tiny pinch of salt

Blend briefly to integrate the chili powder into the juices. Add the spiced citrus juice to an airtight bottle or jar and add:

1 oz apple juice
1/2 oz pineapple juice
1/2 oz beet juice
1/8 oz ginger juice
3/4 oz grenadine

Shake well to blend. Store in the refrigerator and serve chilled. Will keep for a few days (if it lasts that long).

1 Comments
  • Dave Stolte
    This recipe makes just 5 ounces, but the volumes given make it simple to batch. Reserve some chili powder & salt from the mix when batching and season to taste the finished batch.

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