The Sangrita shot, traditionally served alongside tequila in Mexico, is not merely a drink but a cultural symphony of flavors that celebrates the country’s vibrant heritage.
Unlike its name might suggest to those unfamiliar, Sangrita (“little blood”) owes its title not to wine (“sangria”) but to its vivid red hue derived from tomato juice and an array of freshly squeezed citrus juices.
This guide delves into how to make a Sangrita shot, inviting you on a journey through its spicy, tangy, and sweet nuances.
Sangrita Shot Ingredients
- Tomato Juice (15 ounces / 444 ml): Forms the savory base of the Sangrita, offering depth and a rich color.
- Grapefruit Juice (6 ounces / 177 ml, freshly squeezed): Adds a bitter-sweetness that cuts through the savory tomato.
- Orange Juice (6 ounces / 177 ml, freshly squeezed): Adds sweetness and a slight acidity, balancing the bitterness of the grapefruit.
- Lime Juice (2 ounces / 59 ml, freshly squeezed): Provides a sharp tang, enhancing the overall freshness of the drink.
- Tabasco (2 ounces / 59 ml): Injects a fiery kick, elevating the Sangrita’s spiciness to new heights.
- Black Pepper (2 teaspoons, freshly ground): Adds a subtle heat and complexity.
- Salt (1 teaspoon): Balances and brings together the myriad of flavors.
- Jalapeño Pepper (1, halved with seeds): Infuses a green, vegetal spice that can be adjusted for intensity.
Sangrita Shot Recipe
- Combining the Ingredients:
- In a large pitcher, mix together the tomato juice, grapefruit juice, orange juice, lime juice, Tabasco, black pepper, and salt.
- The inclusion of various citrus juices not only adds a layered complexity to the Sangrita but also pays homage to Mexico’s abundant citrus fruits.
- Infusing the Jalapeño:
- Add the halved jalapeño pepper into the pitcher, ensuring the seeds are included to impart their fiery essence into the mixture.
- The infusion time is crucial here; allowing the mixture to stand for 15 to 30 minutes lets the jalapeño’s spicy flavors meld with the juices without overpowering them.
- Finalizing the Sangrita:
- After the desired infusion time, remove and discard the jalapeño pepper. This step ensures the Sangrita maintains a harmonious balance between spice, sweetness, and acidity, making it a perfect companion to the smooth warmth of tequila.
- Serving Suggestion:
- Serve the Sangrita in a small glass alongside a shot of quality tequila.
- The traditional method is to alternate sips of Sangrita with sips of tequila, allowing each to highlight and enhance the flavors of the other.
Storing Sangrita
- Any leftover Sangrita can be stored in the refrigerator, covered, where it will keep for several days. This allows the flavors to further meld, often resulting in an even more harmonious blend.
Sangrita Shot – More Than A Chaser
If your early experiences with tequila involved quick shots chased by salt and lime, you might have since grown to savor the rich flavors and intricate profiles of this distinguished Mexican spirit, enjoying it neat in a manner akin to fine whiskey or brandy.
However, there remains a traditional way to enhance the tequila tasting experience, through the accompaniment of Sangrita.
Sangrita, a non-alcoholic concoction of tomato and citrus, bears no relation to its similarly named alcoholic counterpart, Sangria. It shares more in common with a Bloody Mary, sans vodka, and elevated with a burst of citrus.
The recipe for Sangrita varies significantly, with some versions favoring citrus over tomato, or even with fruits like cucumber, papaya, and mango for a refreshing twist.
A hint of spice is also common, achieved through hot sauce, fresh peppers, or a combination of both.
The Sangrita Shot Is An International Star
Once a hidden gem within the Mexican state of Jalisco, Sangrita has gained international recognition, with pre-made versions now available in stores and online. Yet, making it fresh at home remains the best way to do it.
San Francisco’s renowned bartender and cocktail consultant, Jacques Bezuidenhout, shares his preference for a Sangrita that balances the tanginess of citrus with the robustness of tomato, adding a kick with Cholula or Tabasco hot sauce and fresh jalapeños for a spicy undertone.
Freshly made Sangrita is best enjoyed immediately or within a day and can be stored in the refrigerator for up to a week.
Pairing Sangrita with tequila offers a sublime way to appreciate the spirit, alternating sips between the two for a truly enhanced flavor experience, as Bezuidenhout advises.
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