Sangrita (spiced tomato, orange & lime juice with tequila
6 cocktails
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Tomato juice; fresh or can |
| 2 | ounces | Orange juice; fresh |
| 3 | ounces | Lime juice; fresh |
| 2 | tablespoons | Onion; finely chopped |
| ½ | teaspoon | Hot chile; finely chopped, |
| ;seeded, fresh or 1/2 ts. | ||
| ;finely chopped, drained, | ||
| ;canned serrano chili or 2 | ||
| ;dried pequin chilies | ||
| ;crumbled | ||
| ½ | teaspoon | Salt |
| 12 | ounces | Tequila |
| 6 four oz. tumblers, chilled | ||
| 2 two oz. shot glasses | ||
Directions
Pour the tomato juice, orange juice and lime juice into a pitcher.
Stir the juices together until they are well combined, then refrigerate them until they are thoroughly chilled. Just before serving, stir the chopped onion, chopped chili and salt into the chilled juice. Pour the juice mixture into the chilled tumblers and the tequila into the shot glasses. Present the juice and the tequila together.
For a frothier drink, pour the chilled juice into a mixing glass.
Add the onion, chili, salt and 3 or 4 ice cubes. Place a bar shaker on top of the glass, grasp the glass and shaker firmly together, and shake them vigorously 9 or 10 times. Remove the shaker, place a bar strainer on top of the glass and pour into the chilled tumblers.
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Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 12-24-94