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.
Bloody Maria Sangrita Cocktail
Ingredients
- 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
Instructions
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.
Notes
Serve with Huevos Rancheros Casserole.
Nutrition
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