This has been a week that’s called for drinking glasses of tequila with a tequila chaser. To say it was a bad week would not be doing the past 7 days justice at all, but since my mother reads this blog (and is not beyond jumping on a plane and washing my mouth out with soap) I’m going to refrain from using the words that TRULY describe the week that was. Since glasses of tequila, with a tequila back, were getting a bit monotonous I opted for making up a little batch of sangrita to sip in between the glasses and shot glasses.
No, I did not say sangria…I said sangrITA. This little known (outside of tequila quaffing circles) sweet and sour sipper is the quintessential palate cleanser for sipping on the agave nectar of the Gods (not the sugary stuff….the REAL nectar of the Gods – tequila).
As in most cocktail
history lore, there are lots of stories about where it was first concocted it, who made it and what the ‘real’ sangrita recipe is. Even though sangrita isn’t actually a cocktail, it’s roots lie in cocktailia…so it’s kind of a guilt by association type thing that it too has a sketchy history.
Sangrita is not used in the same way as that lick of salt and wedge of lime quickly stuffed between your lips. No, that little trick is to help you forget that you just threw back a shot glass full of kerosene and make you feel a little better about it. Sangrita, served in small portions, is meant to be sipped in between your sips (notice I said sips) of tequila. Yes Johnny, good tequila is meant to be sipped straight up…not shot down your throat leaving your innards feeling like you got the wedgie of all wedgies from going down a water slide at mach 10. A good tequila is to be enjoyed and savored and sangrita can help you enjoy the moment a little bit more.
There are as many sangrita recipes as there are bartenders, but the basic recipe includes citrus, some sweetness and a bit of heat. You’ll find those that swear by including tomato and those that declare anything including tomato to be nothing but glorified bloody Mary mix. Sometimes I’ll include tomato, but to keep it from crossing over into the Mary area, I’ll use roasted tomato. But I generally keep things pretty simple.
I’m no sangrita expert, but those that are create a specific sangrita recipe to pair with a specific tequila to further enhance the flavor profile of that tequila (or even mezcal).
So here’s to a great weekend and a better week ahead everybody…CHEERS!
If you haven’t figured out the difference between your wife and a candy bar…you’re in serious trouble.
- 1 Medium Orange (juiced)
- 1 – 2 Limes (juiced)
- Large Pinch Chipotle Powder
- 1/8 Teaspoon Sweet Paprika
- Pour the orange juice into a glass.
- Depending on the sweetness of your orange, add enough lime juice to give it a bit of tartness.
- Stir in chipotle powder and give it a taste. You should get a bit of a kick from the heat, so add as much as you would like. But remember, you actually want to still be able to taste the tequila, so don’t add too much.
- Add the paprika to the mixture.
- Give everything a really good shake and taste it. Go ahead and add what you think it still needs.
- If your orange wasn’t that sweet to start with, and you need a bit more sweetness, you can add a touch of tomato juice or muddle some roasted tomato into the mixture.
- Strain out any pulp and either serve at room temperature or chill it in the refrigerator before serving.
This recipe is so flexible that you can really make it what you want. If you think it needs a touch of salt, go for it. In some of the older recipes I’ve seen them add pomegranate molasses for a touch of sweetness.
And this recipe is for one serving, so if you’ve got a group you’re going to need a few more oranges and limes.
Preparation time: 07 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free, Raw
Number of servings (yield): 1
Culinary tradition: Mexican