Sangrita
Sangrita: Tomato Juice, Pomegranate juice, Orange juice, Lime juice, Grenadine / pomegranate syrup, Hot pepper sauce or powdered chile, Worcestershire…
The Spec
- 1/2 fl oz Tomato juice
- 1/2 fl oz Pomegranate juice
- 1/4 fl oz Orange juice
- 1/2 fl oz Lime juice
- 1/6 fl oz Grenadine / pomegranate syrup
- 2 drops Hot pepper sauce or powdered chile
- 2 dashes Worcestershire sauce
- 1 pinch Salt
- 1 grind Black pepper
Method
Stir (do NOT shake) all ingredients together until combined and chill. Serve in a shot glass alongside a shot of tequila — either sip the two alternately or chase the tequila with the sangrita. Correction to the proposed recipe: Difford's instruction to "shake with ice and strain" is wrong for this style of drink — sangrita is a still, chilled sipper, so it should be mixed/stirred and chilled, not shaken over ice (shaking aerates and dilutes it).
Served in a shot glass. Garnish: none traditional; an optional lime wedge if serving in a rocks glass.
Spec held as sourced — Difford's Guide. The house never guesses a drink.
Drinks that share this spec
Shares Black pepper, Lime juice, Tomato Juice and Worcestershire Sauce with Bloody Maria. If your shelf makes Sangrita, it is already most of the way to these:
Bloody Maria · Vampiro · Bull shot · Michelada · Winter Rita · Bloody Mary · Cantarito · Cobra's Fang