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).

27 calories, n/a fat, n/a saturated fat, n/a cholesterol, 182mg sodium, 7g carbohydrates, n/a dietary fiber, n/a sugar, 1g protein.