sangritaMexico, 1920s (or earlier)

No, not sangria. Not that there’s anything wrong with a good sangria (I’ll share my recipe eventually). Sangrita (“little blood”) is a traditional Mexican side-shot to be sipped alongside tequila. Not slammed back to wash down the taste of bad hooch – but to be savored, taking turns back and forth between the tequila and the sangrita. The flavors leapfrog each other, making each sip taste better than the one before.

You might see some less-than-passionate bartenders passing off their house Bloody Mary mix as sangrita. Not the same thing at all. You might also see a lot of recipes elsewhere that use tomato juice. Although this is the standard in Mexico City, sangrita purists outside that area scoff at such an adulteration. As far as I can tell, sangrita originated in Jalisco as the leftover juice from a bag of fruit salad bought from a street vendor. You may have seen it (hopefully you’ve enjoyed it) – a plastic bag full of mango, pineapple, watermelon, cantaloupe, jicama… just about any mix of fresh, seasonal fruit doused with a good squeeze of lime juice, a dusting of chili powder and a sprinkle of salt. Someone, somewhere discovered that the spicy, sweet, tart, savory juice that collects in the bottom of the bag goes great with a shot of tequila. Muchas gracias, anonymous wonderful person.

At the very minimum, a basic sangrita would be a blend of orange juice and lime juice with grenadine (homemade, please) and chili powder (a mix of powdered dried chilis, not chili seasoning mix). Recently, as the availability of artisanal sipping tequilas has risen, bartenders have come to embrace the idea of sangritas, even making custom recipes that suit a particular tequila brand. The astounding and outstanding single-estate Tequila Ocho even sponsors an annual nationwide competition called “¡Viva Sangrita!” that pits bartender’s best recipes against each other, with a rowdy final event held in New Orleans during Tales of the Cocktail.

I asked Tomas Estes, known as “The Tequila Ambassador,” about his first experience with sangrita during his youthful adventures in Mexico. He says, “My first memory of Sangrita was in the El Camino Real Hotel in Guadalajara. In the late ’60s it was by the Sauza Tequila offices (Sauza has moved since then, but the hotel is still there). I was having a drink with my aunt Maria Elena who lived there in those days. We ordered some servings of Sauza and sangrita that arrived in large, tall “caballito” shot glasses. I remember the sangrita was quite attention-getting with its flaming red color. I tried it and did not care for it, since I am not fond of tomato juice. I came to prefer the original recipe which uses pomegranate concentrate, various freshly-squeezed citrus juices, and chili powder.”

Los Angeles bartender Cari Hah, agave champion and sangrita evangelist (alongside Jaymee Mandeville as half of “Lil Twisted”) is a passionate advocate for neat spirits served alongside a complementary non-alcoholic sip. In fact, she doesn’t limit this practice to just tequila: “I actually prefer all my spirits that way – neat with a sangrita to match whatever spirit it is.” Cari says of her first experience with sangrita, “I think the first time I ever tried a sangrita, it was a horrible one – essentially Bloody Mary mix with orange juice in it. I asked the bartender at this Mexican restaurant bar for sangrita because I had just heard of it. I wound up trying to explain it to the bartender, and finally just settled for their bottled bloody with some OJ. The first good sangrita I had was one I made myself – because no one seemed to have a real one that wasn’t tomato based! The idea of it is genius… to have a beverage that enhances and complements the flavor of beautiful tequila, but you can have as much or as little as you like.” Bonus: Cari shares her favorite sangrita recipe at the end of this article.

Here at my home bar, we have a not-so-basic piece of equipment: a vegetable juicer. My wife uses this to make healthy things like apple/carrot/beet/kale juice. And bless her heart, I may have a sip now and again. This juicer comes in handy quite often – for juicing pineapples, making fresh apple juice… all kinds of good stuff. Our house sangrita takes advantage of of this device to enhance the traditional straightforward sangrita recipe with earthy beet, tropical pineapple, spicy ginger, and floral apple.

In a pinch, you may be able to buy pre-made juice from a health food store and use it in this recipe. Fresh is always the best flavor – avoid substituting pasteurized, big-jug, commercial juices here. Look for dried chilis in the Mexican section of your grocery store, or at a Mexican market if you have one nearby. The recipe below will make about five ounces of sangrita – use it as a base template and multiply as necessary. When batching, hold back a bit on the chili powder, salt, and ginger juice – add extra a little at a time until it tastes balanced to you. Next time you have a Mexican-themed party at home, try a batch of pre-made sangrita and some great sipping tequilas alongside your Margaritas.


Hardware: Vegetable juicer, Citrus juicer, Spice/coffee grinder, Electric blender, Cheesecloth, Fine-mesh strainer, Knife, Bottle or jar for storage
shot glasses (the tall “caballito” style is traditional)
Fresh produce:
 2 Fuji Apples, 2 Valencia (or Navel) Oranges, 2 Limes, 1 Beet, 1 Pineapple, Ginger
Accents: Grenadine, Dried chilis (New Mexico, Ancho, and/or California chilis), Salt


In a warm, dry frying pan, lightly toast a few dried chilis. Remove the stems, chop roughly, and add to a clean spice (or coffee) grinder. Pulverize to an even, fine consistency. Keep stored in an airtight container.

Using your preferred tool, squeeze the orange and lime juices into separate containers. Prepare all the rest of the produce: stem, peel, and core the pineapple, stem and scrub the beets. Peeling the ginger isn’t strictly necessary, but you can if you prefer. Slice all fruit and juice each type of fruit separately, rinsing the juicer parts between fruits. Strain the pineapple juice through a damp cheesecloth-lined fine-mesh strainer to remove the foam. Temporarily store each fruit juice in separate containers so you can adjust the recipe as needed once assembled.

In an electric blender, combine:

1 oz orange juice
1 oz lime juice
1/4 tsp chili powder
tiny pinch of salt

Blend briefly to integrate the chili powder into the juices. Add the spiced citrus juice to an airtight bottle or jar and add:

1 oz apple juice
1/2 oz pineapple juice
1/2 oz beet juice
1/8 oz ginger juice
3/4 oz grenadine

Shake well to blend. Store in the refrigerator and serve chilled. Will keep for a few days (if it lasts that long).



2 parts fresh orange juice
1.8 parts fresh lime juice (almost equal parts OJ and lime)
1 part fresh pink grapefruit juice
.4 part pomegranate syrup (less than half part, but really to taste)
.25 part jamaica (hibiscus) syrup
Combine these and taste to make sure it’s to your liking, then cut up a red onion and soak into the liquid mixture along with dried ancho chili powder for at least 2 hours in the fridge. After two hours, taste again. If you like the spice and the savoriness, strain through fine-mesh strainer and keep in fridge overnight to let the flavors meld. Serve in a Sal de Gusano-rimmed shot glass next to your favorite tequila! As far as the vague measurements go, it’s very hard to do exact specs on sangrita since it’s a preference of taste, but also depends on the sweetness of your fruits and deepness of your chili that particular day.
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Detroiter320 Main, Seal Beach, (2012)

Good-tasting beer cocktails understand that beer is already a finished product, then look to enhance and support what’s already there. Same goes for champagne, sherry… hell, even good-quality sipping spirits don’t need an assist from citrus, sugar, or whatnot. But when balanced thoughtfully, beer cocktails work great. And thinking about balance is just what got Jason Schiffer at 320 Main going on one of their most popular original cocktails, the Detroiter. On paper, it doesn’t sound like it will work… but take that first sip and you’ll get it. A balancing act of bitter, sweet, and just enough tartness evoke the fall flavors of apple and spice without tipping into the obvious Pumpkin Spice Latte category.

I asked Jason what inspired this drink, originally called the Michigander and made without the beer component. He says, “I was missing my favorite time of the year back home in Michigan – remembering pumpkin-carving parties my Mom took me to when I was a kid, raking leaves, and making cider from the apples we foraged in nearby orchards. I had this picture in my mind with these nostalgic tastes and smells. Applejack was an obvious place to start, and it only seemed natural to gravitate toward Cynar to mimic the earthy smells of the fall leaves. This original drink was called the Michigander – it starts a little on the sweet side and finishes somewhat drier so it works. Then, the Detroiter was born when a couple guys came in asking for a beer cocktail. We didn’t have one at the time, so I figured the Michigander’s front-end sweetness should stand up to a nice, dry beer. I knew hoppy beers pair well with bitter spirits, so IPA it went. Adjusting the recipe a bit and bringing in the high proof of the bonded Laird’s apple brandy instead of their 80-proof ‘applejack’ zeroes out any possible unpleasant bitterness from the hops and the Cynar.”

The grapefruit twist garnish is essential – its mix of bitter, sweet, and tart echoes what’s going on in the glass and helps it all make sense. To hit the right notes in this drink, look for a good-quality IPA like Ballast Point’s Sculpin, Russian River’s Blind Pig, AleSmith IPA, or if you really like a blast of hops, Stone’s Double Dry Hopped.


Hardware: Jigger, Muddler, Barspoon, Hawthorne strainer (if using Boston shaker), Fine-mesh strainer
Ice: Ice cubes
Glassware: Rocks glass
Spirit: Applejack (Laird’s apple brandy 100 proof)
Mixers: Cynar, Beer (India Pale Ale), Honey syrup (three parts honey mixed with one part hot water)
Juice & Garnish: Lemon juice, Grapefruit twist


In an empty shaker, add:
1 oz Cynar
1 oz beer (India Pale Ale)
3/4 oz applejack
3/4 oz lemon juice
3/4 oz honey syrup
Dry shake briefly to blend and release some carbonation from the beer. Add ice and shake again to chill. Double-strain (to catch small bits of ice and citrus pulp) into a rocks glass over ice cubes. Add an extra:
1 oz beer (India Pale Ale)
Stir to blend. Pinch a grapefruit twist over the drink to express oils onto its surface, then lightly brush the twist around the glass exterior. Garnish with the twist.

You’ll just have to drink the leftover beer, darn the luck.

hardlywallbangerSycamore Den, San Diego, CA (2013)

With the benefit of hindsight, it’s generally acknowledged the ’70s and ’80s were the Dark Times of 20th-century drinkmaking. Maybe cocktail culture just wasn’t high on the priority list: America had just emerged from a decade of radical upheaval and change: the civil rights movement, the Vietnam war, the sexual revolution, the emergence of the psychedelic youth culture, and the best blues, soul, rock, pop, and country music ever created. The ’70s presented a new set of challenges: ending a war, firing a president, finding equality for gays and lesbians, running out of gas, and dealing with out-of-control pollution. The general question seemed to be, “so… now what?” The general answer (in the face of all this heaviness) seemed to be, “Have a Good Time.”

Drinks in the ’70s were all about stupid simplicity: Margarita (José Cuervo & Sour Mix), Rum & Coke, Screwdriver (vodka & orange juice). People didn’t go to bars for a culinary experience – they went to bars to get laid. Drinks functioned as alcohol-delivery systems to loosen libidos and, maybe, indicators of what lay ahead in the night: Margarita drinkers were partiers, Screwdriver drinkers couldn’t handle strong feelings (or flavors), Rusty Nail drinkers had fingers that smelled like an ashtray.

The original Harvey Wallbanger recipe, as promoted by Galliano, was a softer Screwdriver (that was already disappointingly limp): one ounce of vodka, six ounces of orange juice (most likely pasteurized, from concentrate) and a half-ounce float of Galliano, the herbal Italian vanilla-and-anise liqueur. Not a very interesting mix – but the seed of an idea is there.

San Diego bartender Eric Johnson is too young to have suffered the drinks of the ’70s, but he has an appreciation for “The Me Decade.” He designed the bar menu at Sycamore Den, a new hot spot in Normal Heights that celebrates the glorious awfulness of those days with diagonal wood paneling, a sunken “conversation pit,” macramé, and swag lamps. I’m convinced there’s a hidden “Dad’s rec room” somewhere on the premises with shag carpeting, a hi-fi, a bong, and a stack of vintage Swank magazines. The drinks at Sycamore Den are contemporary, though (you didn’t see too much mezcal, Suze, absinthe, or Aperol on ’70s menus)… with one exception: the Hardly Wallbanger. Johnson was curious about the original Harvey Wallbanger and couldn’t figure out what accounted for its popularity. Marketing can only go so far, you know. Johnson told me, “I definitely was loving Galliano and wanted to showcase the liqueur over the neutral spirit, vodka. I added vanilla to satisfy my sweet tooth and was thinking ‘Orange Julius’ after a couple attempts. I had the staff test it out and all were nodding or banging their heads in approval!” The Hardly Wallbanger chucks what’s bad about the original and enhances everything good – keeping its creamy orange-and-vanilla lightness, adding a subtle tartness, and shining a light on the recently-reformulated Galliano’s intriguing herbal blend.

Keep an eye on what oranges you use in this – Valencias will be sweeter, so you’ll probably want to dial down the simple syrup to a quarter-ounce. If you’re using the more common Navel oranges, stick with a half-ounce. Use real vanilla extract, not imitation vanilla flavor – even though it’s just a few drops, you’ll know the difference.


Hardware: Shaker, Jigger, Barspoon, Eyedropper, Cocktail pick, Straw (optional)
Ice: Ice cubes, Cracked ice
Glassware: Collins glass
Spirit: vodka (recommended: Karlsson’s Gold, Absolut)
Mixers & Liqueurs: Galliano, Simple syrup, Seltzer (or tonic water (recommended: Fever-Tree) or sparkling mineral water (recommended: Pellegrino))
Juices, Accents, & Garnishes: Orange juice, Lemon juice, Vanilla extract, Orange wheel, Cherry (recommended: Filthy amarena, Luxardo maraschino)


In a shaker about a third-full with ice cubes, add:

1 1/2 oz vodka
1 oz Galliano
oz orange juice
oz lemon juice
oz simple syrup
drops vanilla extract

Shake briefly to blend and chill, then strain into a Collins glass filled about two-thirds of the way up with cracked ice. Top with:

2 oz seltzer

Add additional ice as needed. Stir lightly to blend and garnish with an orange wheel and cherry pierced on a cocktail pick. Optionally, serve with a straw.