Cocktail Recipe: Sangrita

Sangrita is a traditional Mexican accompaniment to tequila, a delicious, umami-filled chaser made from tangy fruit juices, spices, and sometimes a little tomato juice. (You can read more of the Professor’s thoughts on sangrita and see a previous recipe.)

Here is another recipe that I tried, that gives it a different kick. I like the use of Clamato — it takes this sangrita more in the direction of the flavor I associate with a Michelada or coctel de camarones.

This pairs beautifully with a reposado tequila, such as Don Julio (who kindly provided me a sample to try it out).

Spicy Sangrita

Spicy Sangrita


  • 1 cup Clamato
  • 5 oz. Vegetable Juice (e.g., V8)
  • 1/3 cup Tangerine Juice
  • 3 oz. Fresh Lime Juice
  • 7 dashes Hot Sauce
  • 1 tbsp Kosher Salt (for rimming)
  • 1 Lime, sliced into wedges (for rimming)


  1. In a pitcher, combine Clamato, vegetable juice, lime juice, tangerine juice, and hot sauce. Stir to combine, then chill in the refrigerator.
  2. Rim shot glass with salt, then fill with sangrita. Pair with a shot of tequila.


Adapted from a recipe by Presley’s Pantry.

Image courtesy of Tabasco.