About the Recipe
Classic Sangrita, a vibrant non-alcoholic blend of juices and spices, enhances the drinking experience of high-quality tequila. Unlike cocktail mixers, Sangrita is crafted as a palate cleanser. While regional variations exist, the core components typically include citrus juices, chiles, and a hint of sweetness.
The harmonious balance of flavors in Classic Sangrita includes sweet, sour, salty, and spicy elements. Fresh orange and lime juices provide a bright acidity that cuts through the richness of the tequila, refreshing the palate. Chiles introduce a delightful heat, ranging from mild to fiery, depending on personal preference and regional recipes. This spiciness complements the earthy notes in the tequila.
Natural sweeteners like agave syrup or a splash of tomato juice are often incorporated to balance the acidity and heat, creating a well-rounded flavor profile. The result is an invigorating and sophisticated Sangrita, perfect for sipping a good tequila.
Sangrita, a Mexican beverage, varies regionally in ingredients and spice levels. Some versions include fruits like mango or pomegranate, while others use different chiles for unique flavors. Regardless, Sangrita enhances tequila by providing a contrasting yet complementary taste.
Classic Sangrita is more than a simple juice blend; it’s a carefully crafted accompaniment that celebrates Mexican culture and tequila tasting. By balancing sweet, sour, salty, and spicy flavors, it cleanses the palate and enriches the experience of savoring fine tequila, making it an indispensable part of the ritual for tequila enthusiasts worldwide.
Ingredients
15 ounces tomato juice
6 ounces grapefruit juice, freshly squeezed
6 ounces orange juice, freshly squeezed
2 ounces lime juice, freshly squeezed
2 ounces Tabasco
2 teaspoons black pepper, freshly ground
1 teaspoon salt
1 jalapeño pepper, halved (with seeds)
Preparation
Combine the tomato juice, grapefruit juice, orange juice, lime juice, Tabasco, black pepper, salt, and jalapeño pepper in a pitcher.
Stir until the salt dissolves.
Let it stand for 15 to 30 minutes before removing and discarding the jalapeño. (The longer the jalapeño infuses, the spicier the Sangrita will be.)
Serve it as a refreshing accompaniment to a shot of tequila.
Any leftover Sangrita can be stored in the refrigerator.
Notes