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).
- 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)
- In a pitcher, combine Clamato, vegetable juice, lime juice, tangerine juice, and hot sauce. Stir to combine, then chill in the refrigerator.
- 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.
Recipe from Professor Cocktail: professorcocktail.com