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Sangrita for tequila sipping

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I'm looking to recreate "sangrita", the savory, tomatoey chaser often served with tequila in Mexico. Anyone have a recipe for this or know where I can get a good bottle of the pre-made stuff? Even in Mexico it was hard to find a good brand, and I think a lot of bars there make their own.

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    1. re: JMF

      Technically, sangrita isn't really made with tomato juice but that's what you find it made with most commonly these days, even in Mexico. Originally it was made with fruit juices and chile sauce. Here's a recipe I recently ran across from a magazine called Comida Jaliscience and was published by Mexico Desconocido. Not sure of the original publication dates, probably mid-80s to early 90s.

      2 cups fresh orange juice
      1/4 cup fresh lime juice (you may need a little more)
      2 Tbls. grenadine syrup
      1/4 cup Mexican red hot sauce (La Valentina, Bufalo or Tamazula)
      2 Tbls. white onion grated
      1 tsp. worchestershire sauce
      1/2 tsp salt

      Mix all together and refrigerate until very cold.

      Personally, I find a tomato based sangrita to be a bit on the sweet side for me. Had a really sweet, almost undrinkable version, 2 nights ago. It was a bottled sangrita and not really very good.

    2. Here is one that I like which includes both tomato and citrus juices:

      1c. tomato juice
      1/2c. orange juice
      1/3c. lime juice
      1T grenadine
      1t, Mexican hot sauce
      1t. Worcestershire sauce
      1t. Maggi sauce, Przyprawa, Golden Mountain Sauce, Etc.

      Stir to combine and thoroughly chill in the refrigerator.

      I recommend using a good quality tomato juice like Kagome, freshly-squeezed citrus juices, and a good quality grenadine like Stirrings

      But, if you are feeling particularly lazy, you could do much worse than the Mexican classic, Viuda de Sanchez:

      http://www.otiliakusmin.com.ar/news.p...

      http://www.monstermarketplace.com/Foo...

      It's actually the "secret" ingredient in my favourite Mexican restaurant's version of a Michelada.

      E.M.

      1. Tapitia makes a decent one. FWIW I add some OJ to it or it's more like bloody mary mix. I was fortunate enough to spend time in Guadaljara and tour the Cuervo and Don Julio distilleries we had sangrita with every meal with each one being different. Some were more tomatoey(is that a word?) and some had more citrus taste to it. It all depends on what you like.