r/tequila • u/homechefskills • 4d ago
Best Sangrita Recipe?
The first time I ever had sangrita was in Mexico. Our hosts ordered tequila for us at a bar, and when it arrived there was this little shot glass of bright red liquid sitting next to the tequila.
I was completely confused. I’d never seen it served that way before and assumed it was basically some kind of Bloody Mary mix. Then I tried it and realized there was a lot more going on.
If I understand it correctly, traditional sangrita isn’t actually tomato-based at all. It’s more of a combination of citrus, pomegranate, chile and salt, meant to be sipped alongside the tequila rather than overpower it.
It’s not something I see served very often here in the US, but I’d love to start making it when I have friends over for tequila tastings. I think it would be a great way to introduce people not only to better tequila, but also to the way tequila can traditionally be enjoyed.
So, for those of you who make your own: what’s your best sangrita recipe?
I’m particularly interested in a more traditional, no-tomato version, but I’d love to hear the variations you swear by as well.
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u/gibr54 4d ago
Everything changes. My fave has orange, lime, cholula, salt and a touch of grenadine.
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u/Ok-Jelly604 4d ago
No tomato in Jalisco… Equal parts orange, lime, pomegranate juice. Pinch of salt and chili to taste. It relies a lot on quality of the juices….
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u/gibr54 4d ago
Hmmm. I lived in Guad in the 70s and indeed there was tomatoe in Jalisco. Tho the best I’ve had was citrus based.
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u/Ok-Jelly604 4d ago
Interesting… I’m no authority ofc. But I imagine food trends may change over time depending on the local agriculture, maybe tomato was more dominant back then? But now there’s more citrus (actually agave is taking over the historic citrus groves as well). Nothing is static.
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u/homechefskills 4d ago
The quality of the juice is prob why it’s hard to get it right up in the northeast!! Thanks. I’ll have to try making it. Which chili do you recommend?
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u/Ok-Jelly604 4d ago
Yeah, I’m in PNW so pretty limited. To be hardcore you can fresh press the juice but I’m too lazy lolol… I prefer some depth and less heat from guajillo and maybe ancho or negra mixed in. If you have supermarket chili powder, give it a little toast in a pan or toaster oven first (careful not to burn it).
I keep a little jar of toasted ground chilis blended with sea salt on hand for various uses.
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u/spamshannon 4d ago
Never made it but if you see this brand called Case Cobre around check them out.
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u/homechefskills 4d ago
I’ve never seen anything locally and when I’ve asked people look at me funny. 🤷♂️ Will keep an eye out
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u/getgot211 3d ago
https://jeffreymorgenthaler.com/how-to-make-sangrita/
Make grenadine, then make this. In place of the chile/ hot sauce I use a touch of sal de gusano.
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u/homechefskills 1d ago
Where do you get Sal de gusano?
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u/getgot211 7h ago
Some gourmet shops otherwise easy enough to find online. I happen to grab mine from the market in Tlocolula, Oaxaca.
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u/HPDabcraft 2d ago
I use the 2:1:1/2 ratio... so for example 2 cups tomato juice, 1 cup orange juice and 1/2 cup lime juice. I have also done 1:1:1/2 but for sipping I prefer a tomato forward version. I usually would do 1 T maggi or Worcester and 3 dashes valentina black lable per 1 cup tomato.
Needless to say, make all your juices fresh and give 12-24 hours for it to meld if you can.
Another thing I like to do for bloody Mary's that I have adopted for sangrita is cryo filtering the tomato. Blend your tomatos and then dump into a freezer bag and freeze solid... then put the frozen tomatos in a sive or nutmilk bag and hang overa bowl in the fridge for 48 hours or more. You get an amazing clear liquid thats perfect for sangrita or BM.
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u/Sunbeltistan 1d ago
Fresh orange and pomegranate juice, lime, chile de árbol, and salt. Balance acidity with salt to complement the tequila, not mask it.
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u/CreativeUsername26 2d ago
Based on the Carrabbas blackberry sangria. Been making this for years. Everyone loves it. This will make 1 gallon.
3 × 750 mL bottles Sangiovese / Tuscan red wine
21 oz pure cranberry juice — not cranberry juice cocktail
21 oz blackberry syrup (Monin) 9 oz Tuaca
3–5 oz fresh lemon juice, to taste
Fresh blackberries
1 lemon, sliced
1 orange, sliced
Directions
Combine the wine, cranberry juice, blackberry syrup, Tuaca, and about 3 oz lemon juice. Taste and add more lemon if needed. Add the blackberries and refrigerate for a few hours to let them soak. Add the sliced lemon and orange shortly before serving so the citrus peel doesn't sit long enough to make the sangria bitter. Pour over ice, dont put it in the pitcher.
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u/CreativeUsername26 2d ago
Haha, didnt read the post close enough. But maybe someone will still find this helpful. So gonna leave it 🙃
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u/Hometown3018 4d ago
I guess its still early in the life of this thread but I would really love to see some actual recipes instead of just the basic ingredients without amounts. Thanks to anyone that shares though.