Bloody Maria Sangrita Recipe

Try a Mexican twist on the brunch fav Bloody Mary with this Bloody Maria Sangrita Recipe. Tequila with spicy tomato and citrus juices. Yum.

Traditionally, Sangrita (“little blood”) is served as a companion for a high-quality 100% agave tequila. And each is sipped alternately, not as a chaser to a shot.

Early versions of sangrita would not have included tomato juice, it would have been made with the reserved juice from making a traditional Mexican fruit salad.  It would have been the juices from lime, grapefruit, orange juice, cucumber, tangerine, pomegranate, and/or mango mixed with finely ground spicy chili powder.

Later, it is believed in Mexico City they began adding tomato juice.

To make this a brunch-friendly drink I combine the tequila with the juice mixture for an easy to serve and delicious beverage.

Traditional (non-tomato based) Sangrita is used in a drink known as “The Mexican Flag” — three separate double shot glasses are filled with lime juice, tequila, and sangrita, and sipped alternately.

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Bloody Maria Sangrita Cocktail

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 13 minutes
Servings: 6 servings
Calories: 250kcal
Author: Kelly DiMascio
A traditional Sangrita is a little side of tomato and citrus juices combined with spicy peppers and served as a sidecar for a excellent quality Tequila.
To make this a little more brunch-friendly, make a pitcher and add the tequila to the spicy mixture. Serve super cold with or without ice.
Garnish with a lime wedge and top each drink with a thin slice of fresh jalapeño.
Print Recipe


  • 2 cups chilled tomato juice - very cold
  • 2 c Tequila - good quality
  • 3/4 c chilled grapefruit juice - fresh, if possible
  • 3/4 c chilled orange juice - fresh, if possible
  • 1/4 c chilled lime juice
  • 1 t sea salt - fine ground
  • 2 t Tabasco - to taste
  • 1 jalapeño - halved with seeds
  • 6 lime wedges
  • 1 jalapeño - cut into coins, seed if desired


For Bloody Marys

  • Add all ingredients into a large pitcher and stir until well blended and salt has dissolved. 
  • Refrigerate for 15 to 20 minutes to infuse the mixture with the jalapeño halves. Discard jalapeño halves. Infuse longer for a spicier drink.
  • Pour into 6 ice-filled beverage glasses or without ice into highball or juice glasses.
  • Keep mixture very cold.



Serve with Huevos Rancheros Casserole.


Serving: 8oz | Calories: 250kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 440mg | Potassium: 375mg | Fiber: 2g | Sugar: 10g | Vitamin A: 510IU | Vitamin C: 67.5mg | Calcium: 36mg | Iron: 1mg
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