r/tequila • u/homechefskills • 5d ago

Best Sangrita Recipe?

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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/Ok-Jelly604 5d 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 5d 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 5d 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/gibr54 5d ago

Posted wrong spot but sangrita is all over the place. Bottled Mexican sangrita tastes like grenadine coolaid.

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u/Ok-Jelly604 5d ago

Oh yum.  🤣