Michele’s Killer Sangrita

In my experience, the best way to really enjoy a top quality tequila is with Sangrita as an accompaniment. Sangrita, literally, means “little blood” and is the traditional aperitif enjoyed with a good tequila. It is served on the side (mixed together, this is known as a “Vampira”) and is sipped alternately as a chaser to sooth the fire of the booze. Since moving to Mexico five years ago, I have had the opportunity to try many wonderful tequilas with just as many wonderful (and some not so wonderful) variations on Sangrita. While you can find it pre-made and bottled in the grocery stores, no self respecting bartender in Mexico will serve the stuff nor do I recommend you drink it. A good bartender will have his own well-guarded secret recipe, that may have been passed down from generation to generation.

Sangrita Recipe

One evening, at our house in Mystic, Connecticut, a few months before we made the big move to Playa del Carmen, Rob and I cracked open a bottle of Patron Silver and went to work concocting the perfect Sangrita. In all honesty, I have no idea how I was able to keep track of all the variations but when I came to my senses the next morning (or was it afternoon) the chicken scratch that remained in my notebook revealed a damn good house-made Sangrita recipe, one that can just as easily be made in your home kitchen as it can behind the bar in your preferred Mexican watering hole.

2 cups tomato juice
1/2 cup orange juice
1/4 cup fresh lime juice
2 tsp. Tabasco sauce
3 tsp. minced onion
8 tsp. Worcestershire sauce
2 tsp. seasoned salt
2 tsp. celery salt

Combine ingredients, shake well, strain, chill and serve cold with shots of good tequila. In the end, Sangrita should resemble blood, and a dash of grenadine, if you have it on hand, will do the trick. Sangrita can and should be made to suit your particular taste. It can be made quite spicy or, if you like it a bit sweeter, add a bit of grenadine syrup or more orange juice. Then settle in with friends and a selection of your favorite tequilas and enjoy an authentic Mexican experience!

Michele Kinnon is the Marketing Chairperson for Taste of Playa 2010. She writes a local interest blog www.LifesaBeachBlog.com and is the owner of Buy Playa Real Estate Advisors.


4 Responses to “Michele’s Killer Sangrita”

  1. 1 Kristin July 23, 2010 at 2:51 pm

    Michele, This looks good. I am looking forward to the Taste of Playa event in November.

    Your fellow foodie and beach lover,


  2. 2 Tyra July 23, 2010 at 7:30 pm

    I like sangrita as a back to tequila and this sounds like a winning recipe. Back home, we used to call a shot of tequila with a sangrita back a ‘Texas Two Step’

  3. 3 micheleinplaya July 24, 2010 at 3:39 pm

    I love sangrita but I think some bartenders under estimate its importance and kind of slap it together. Mamitas beach club has a good one!

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