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.
Tagged with: