Searchin' for Sangrita
Friends, I need Sangrita. Not the bloody mary type you get at the bevmo or el compadre. I want the artificial, flourescent orange, kick ass Sangrita you get way down in Mexico. Please advise.
Gosh, that's tough call. Not sure where you are located but the try Gigante supermarkets, also the Superior Warehouse (both have websites for locations) Usually I buy it in TJ and bring my stash for 6 months. Don't forget to put it in the freezer for 1/2 hour before drinking to get the ultimate tang..
I enjoy a "completo," a shot of tequila sipped alternately with a shot of sangrita, but not the neon colored one your describing. Heres a couple recipes for tasty sangrita. I guess you can add grenadine or some brightly colored liqur (midori?) to give it that neon effect
6 medium tomatoes, peeled and seeded
juice of 3 oranges
juice of 2 limes
1 small white onion, chopped
1 teaspoon sugar
salt to taste
1 teaspoon cayenne pepper, to taste (A good sangrita is pretty spicy)
Combine all ingredients in a blender.
Serve chilled or over a little ice. Serve side by side with a shot of tequila; not mixed together
A simpler recipe
1 cup tomato juice
Juice of 3 limes
Juice of 2-3 oranges
Minced fresh green chiles
(serranos or jalapenos) or hot sauce to taste
Salt to taste
Blend the ingredients together. Chill well. Serve side by side with a shot of tequila
Continue to alternate sips of tequila and sangrita, refilling the glasses as necessary, again and again and...
Last week I bought two bottles from the Super A market in Montebello on the corner of Garfield and Beverly. They had about 3 bottles left in the locked cabinet in front of the check-out stands. It is very hard to find and I am always on the lookout. Once in a while I'll find it at the Big Saver market in Rosemead on Jackson and Garvey. It's the Viuda de Sanchez brand you are looking for. It's the best one. When we were in Toluca, Mexico, our friends showed us how they drink it there. You take the lime (Mexican limes) and squeeze the juice in the shot of tequila. You drink the tequila down and then down a shot glass of the Sangrita. It's the only way to go. We also like the Sangrita in a cold beer.
from James Beard site:
'Literally "little bloody thing," sangrita is a red concoction made from the juice of freshly squeezed sour oranges, sweet grenadine, spicy puya chile salsa, and salt. According to Lucinda Hutson, author of ¡Tequila! (Ten Speed), the red color should come from the grenadine and chile sauce, not from tomato juice, but alas, most of the sangritas served in the United States and increasingly in Mexico are little more than doctored bloody mary mix.' - very easy to make if you can find Sevilla oranges. I've tried Moro and Sanguinella blood oranges. And instead of grenadine, North African pomogranet concentrate, or POMI juice can provide the color without excessive sweetness.
I prefer the orange/grendane blend to a tomato base - cleaner and lighter on the palate, better appreciation of the resposado....
Here's the bad news about Viuda de Sánchez: the brand name was sold a couple of years ago, to the Cuervo Tequila people,and the formula is completely different. It's terrible.
Look for the brand "Sangrita de la Casa". It's made by the originators, using the original Viuda de Sánchez formula. It's widely available in Mexico, but may not be imported to the States.
They stock the Viuda brand regularly now at the Big Saver market on the corner of Garvey and Jackson in Rosemead. We buy it all the time and haven't noticed any difference in the taste and we have been drinking it since the early 70's. If there is a change in recipe, it's very slight.