Mexico is filled with rich traditions that entice all the senses. Extending from the US border to the tip of the Yucatan Peninsula, the country is colored with folklore dancing, exquisite cuisine, and the all-time-favorite Tequila.
Although the delightful flavors of everyone’s favorite traditional Mexican drink can be enjoyed by itself, it is also very common to accompany it with a partner—sangrita.
The sangrita—meaning “little blood”—dates back to the 1920s. The accompaniment highlights the tequila’s crisp acidity and cleanses the palate between each peppery sip. This red-colored drink serves to compliment the flavor of 100 % agave tequila.
Each is poured into a separate shot glass and the two are alternately sipped, not chased and never mixed together.
Traditionally, the tequila that accompanies the sangrita is tequila Blanco, but tequila Reposado is also used.
The real sangrita from Lake Chapala in the region of Jalisco—home of tequila—is made with Seville orange and pomegranate juice, chile powder or hot sauce. However, with time, more modern recipes have included a good amount of tomato juice to this drink. Like many things, the sangrita has evolved and many different versions have emerged, but all blends feature: orange, lime, tomato and/or pomegranate juices, and the spicy component.
During his travels, Chef Oscar has perfected his sangrita drink and now shares the recipe with us:
Tres Rios | Chef Oscar’s Sangrita:
For one liter of Sangrita
400 ml. Orange juice
400 ml. Tomato juice
50 ml. Lemon juice
30 ml. Grenadine syrup
20 ml. Of Worcestershire sauce
Maggi and Tabasco hot sauce (mixed up) to taste
Salt and pepper to taste.
Mix together all the ingredients and serve cold. Suggested duration of chilling : 3 to 4 days.
The last and most important step to enjoy Sangrita and tequila is to share it with friends.