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Author Notes: Hailing from the Jalisco region of Mexico, sangrita is the longtime, traditional companion to a shot of tequila blanco. It’s important to note that you don’t take a shot of tequila all at once and then chase it with an entire shot of sangrita; the two should be sipped alternately so they mingle with one another’s citrusy and peppery flavors. You can also easily scale this recipe up to accommodate larger gatherings. —Samantha Weiss Hills
- 2 ounces tomato juice
- 1 ounce freshly squeezed lime juice
- 1 ounce grenadine (we made ours with: https://food52.com/recipes/26786-jeffrey-morgenthaler-s-diy-grenadine)
- 2 to 4 drops Tabasco hot sauce
- 2 shakes ground chipotle pepper
- 1 splash orange juice
- 3 ounces Don Julio blanco tequila
- In a shaker or measuring cup, mix together tomato juice, lime juice, grenadine, Tabasco, chipotle pepper, and orange juice.
- Pour sangrita into two small glasses and 1.5 ounces of tequila into two shot glasses each. Note: The two should be sipped alternately instead of one shot quickly after the other!
- This recipe is a Community Pick!