RCP: Simple Sangrita

Sangrita is a drink that's traditionally served in shot glasses alongside shots of good tequila. My understanding is that it's traditionally made with juices of pomegranates and Seville oranges. Unfortunately, Seville oranges are next to impossible to get around here. This version (from Dale DeGroff) uses regular orange juice and lime juice instead. It's quick and easy to put together as well. While not as good as the best versions I've had in Mexico and at good Mexican restaurants, it's still a great companion to a nice reposado.

Sangrita Tradicional Pomegranate (adapted from this recipe):

- 4 parts pomegranate juice (POM works fine)
- 2 parts orange juice
- 1 part lime juice
- 3/4 part 1:1 simple syrup
- hot sauce to taste (I used Tabasco Chipotle) There should be noticeable but not distracting heat.

Mix everything together and stick it in the fridge for a couple of hours. Pour into shot glasses and serve with shots of good tequila. Take a sip of tequila, then one of sangrita, and let them mix in your mouth. Mmmm.....

Now, I think I could get to like that!
We're having along sunny autumn ... maybe a batch of this stuff out in the courtyard would be nice. I like the idea of the hot spicy kick behind the fruit.

I favor the tomato-based versions, Mike...prolly because that's the kind I had first, and it's the kind I see most often.

The pomegranate-based versions certainly can be good, no argument there. But unfortunately I had one at a foo foo bar that, instead of pomegranate, used *urk* grenadine!!!! Faugh! Really FAUGH!!!

Anyhoo, after lots of experimenting, I came up with a weird concoction that used the basic heavy-up tomato, oj, and lime juice, to which I added grapefruit juice (which is great!!!), then I threw in a bit of pureed onion and a couple of teaspoons of worcestershire sauce. I like to use Cholula Sauce---somehow seems better, tastier, more 'authentic" to me than Tabasco. Oh...I also think it really needs, craves, a good dash of sea salt, or even a sprinkle of sea salt on top just before serving. (But I'm also a salt lover.)

Sounds good, Hoke, and similar to one that I've had at my parents' house.

But a grenadine version??? Ugh!!!