Sangrita
No, this isn’t a different kind of of Sangria (that’ll come in the next week or two). This is actually a non-alcoholic drink from Mexico that’s perfect for Cinco de Mayo tomorrow. Why would I talk about a virgin drink on the blog? Because last week I talked about the Paloma: an alternative to the classic margarita which is full of alcohol. So, this week I wanted to change it up.
Both the Margarita and the Paloma are made with tequila and so are perfect cocktails for tomorrow’s holiday. But suppose you don’t want to bother with a cocktail, suppose you just want to drink the tequila straight? Well, for one thing you’d get drunk a lot quicker. And while that’s perfectly acceptable, you should always have something to chase it with. The classic choice is a wedge of lime and a dash of salt. But what if I told you there was another, better option? An option I only recently discovered myself.
For years whenever I shot tequila, I chased it with salt and a lime. It started in college. Whenever my friends and I went out to margarita night, we’d start with those fruity, blended margaritas. (They were only a buck a piece!) But after one or two, we started doing shots. It was college after all. And the one thing I always remember were A) how awful the tequila was (it was bottom shelf because we were poor college kids) and B) that I couldn’t suck that lime fast enough. Today though, my palate has refined (thank you 40’s) and now I know there are more tequila choices out there. I no longer have to be stuck with bottom of the barrel. Now I can drink smoother tequilas, smokier tequilas, tequilas that are for sipping rather than shooting. And since I’m sipping those smoother liquors, I no longer need to suck the life out of a wedge of lime. Now I can enjoy the tequila while enjoying a fruity, spicy chaser, aka the Sangrita.
Meaning “little blood”, the Sangrita is usually a mixture of orange juice, tomato juice, lime juice and chili powder or hot sauce. Commonly served all over Mexico when tequila is ordered neat, this drink is supposed to be enjoyed… savored. You do not shoot it because the purpose of the Sangrita is to enhance the subtle nuances of the liquor while cleansing your palate at the same time. Like a liquid wasabi, these shots are slightly sweet with a kick of spice, and have been a standard in Mexican bars for decades.
Although no one knows exactly how the drink came about, we do know it was created in the 20’s in the Mexican state of Jalisco. And like most drinks with fuzzy histories this one doesn’t have a specific recipe. Some Sangritas are made with orange juice, some tomato and some both. Some recipes call for Tabasco while others just use chili powder. In other words, as long as there’s some citrus juice and a little spice, you’ve got yourself a great little chaser. One that’s definitely worthy of a big holiday like Cinco de Mayo. So, while you could enjoy a margarita or Paloma, if you’re just in the mood for some straight tequila, throw away those lime wedges and whip up a “little blood”. It’s delicious and a great alternative to the common lime.
Ingredients
- smoked applewood sea salt
- 1 ounce orange juice
- 1/2 ounce lime juice
- 1-1/2 ounces tomato juice
- 1/2 teaspoon chili powder
Instructions
- Place the salt on a plate. Take a wedge of lime and coat the rim of a small glass (it could be a shot glass) with lime juice. Dip the glass in the salt and set aside.
- Mix the rest of the ingredients in a mixing glass. Pour into the chilled, salt-rimmed glass and serve alongside your favorite tequila.
