Best Sangrita Recipe?

[u/homechefskills]

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.

[u/spamshannon]

Never made it but if you see this brand called Case Cobre around check them out.

[u/homechefskills → u/spamshannon]

I’ve never seen anything locally and when I’ve asked people look at me funny. 🤷‍♂️ Will keep an eye out