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Sangrita

The Washington Post, August 20, 2008
  • Course: Beverage

Summary:

This spicy drink (its name translates to "little blood") is usually served neat beside a glass or snifter of neat tequila; each is sipped intermittently. If you put lime wedges in a third glass, the presentation is called a "bandera" (flag) because it echoes the green, white and red of the Mexican flag. Hundreds of variations on sangrita, both commercial and homemade, are served throughout Mexico.

8 servings

Ingredients:

  • 9 ounces tomato juice
  • 3 ounces freshly squeezed orange juice
  • 3 ounces freshly squeezed lime juice
  • 1 ounce grenadine
  • 10 dashes Worcestershire sauce or Angostura bitters
  • Salt
  • Freshly ground black pepper
  • Chili powder

Directions:

Place the juices, the grenadine and the Worcestershire sauce or bitters in a large pitcher and stir to combine. Add dashes of salt, pepper and chili powder to taste. The mixture may be refrigerated for about a week. Serves eight.

Recipe Source:

This recipe comes from the Hotel Quinta Real in Guadalajara (as adapted by Imbibe Magazine, March-April 2007).

Tested by Leigh Lambert for The Washington Post.
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(Julia Ewan - The Washington Post)
Nutrition Facts
Information per serving
Calories: 27
% Daily Values*
Total Fat: n/a 0
Saturated Fat: n/a 0
Cholesterol: n/a 0
Sodium: 182mg8
Total Carbohydrates: 7g 2
Dietary Fiber: n/a 0
Sugar: n/a
Protein: 1g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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