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.
- 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
- Freshly ground black pepper
- Chili powder
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.
This recipe comes from the Hotel Quinta Real in Guadalajara (as adapted by Imbibe Magazine, March-April 2007).
Tested by Leigh Lambert.
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