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.
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.