Sangrita

05/02/2012

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I was back at the Astor Center last week, attending a class on Tequila.  Sangrita was our "welcome" cocktail.  (You've got to love a class that starts with someone handing you a cocktail.)  From what I remember (after all I did drink a lot of tequila...all for the sake of research, of course) Sangrita started as a kind of chaser or quencher that you would drink to accompany a glass of homemade (often badly made) fiery tequila.  Originally made with pomegranate and chili peppers it's evolved in the last 100 years and is now best known made with a tomato and orange juice base.  It's meant to be sipped alternately with a nice glass of tequila blanco.  We were served 2 oz. of Platino (pictured on the left) with 2 oz of fresh sangrita (pictured on the right).  If you add a third glass of straight lime juice the drink is called a "Mexican Flag" since it represents the three major colors in the flag, red, white and green.  This sangrita recipe is easy...and a great way to impress your friends on Cinco de Mayo!       Cheers! XO  Martha

Sangrita:
2 oz. Platino or tequila blanco
Served with 2 oz. of fresh sangria mix

Sangrita Recipe:
3/4 cup tomato juice
1/2 cup orange juice
3 tablespoons fresh lime juice
1/4 teaspoon onion powder
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon chili powder
1 tablespoon of hot sauce
Combine all the ingredients in a pitcher, shill in the fridge before serving.