Sangrita makings

Sangrita makings, originally uploaded by sbmilagros.

I had never heard of sangrita (no, not Sangria) before coming to Mexico. Having tried it for the first time, at the Cafe Iberico in San Miguel de Allende, I knew I had to try to duplicate in the casita.

“Sangrita” means little blood. Probably the closest relative would be Bloody Mary mix. But in Mexico, sangrita is consumed three different ways:

  • On its own, as a spicy tomato drink
  • Mixed with tequila, it’s called a completo
  • The most common way, sipped alternately with a glass of fine sipping tequila (try Cazadores Reposado- expensive, but worth it.)

So, yesterday, I found a recipe to tamper with (from a newsstand cookbook- Better Homes & Gardens Ultimate Mexican) and came up with what I think is pretty darned good.Yes, I know the grenadine is weird, but it works- trust me.

Sangrita
2 cups tomato juice
1/2 cup fresh orange juice
1/2 cup fresh lime juice
2 TB grenadine syrup
2 TB Worcestershire sauce
1/2 TB San Luis hot sauce
1/2 tsp chile-limon powder

Stir and chill. Sit on your patio in the sun & consume whichever way seems best to you.

4 Responses to “Sangrita makings”

  1. Brad says:

    Sara, I know it’s a burden to find, sample, and reproduce this sort of thing, but somebody has to do it! The concept of “co-sipping” (e.g., alternating sips of tequila and sangrita) seemed new to me until i realized that this is what I often do in Greece with ouzo over ice and cold water. What is tequila reposado, and how is it different from tequila blanco? And keep on searching and sampling!

  2. Carla says:

    I’ve been craving this since I left SMA. Thanks for the post, I’m heading to the grocer! (By the way, I met you in SMA a few days after you arrived — we had drinks at Cafe Iberico).

  3. Sara says:

    Hi Carla- Glad to be of service! The ones from Iberico had a little something extra- still not sure what it is. But this recipe is pretty darned good, IMHO. Hasta luego, chica!