Wednesday, May 30, 2007

Sangrita! A Bloody Good Way to Tequila!

While doing business in Mexico City a couple of years ago, I was introduced to Tequila y Sangrita by my Mexican colleagues. Apparently, a common way to drink Tequila in certain parts of Mexico is to accompany a good anejo or reposado with a sweet/savory/spicy chaser of tomato juice, citrus juices and spices. With some salt and limes on the side, it can make for a pleasantly mellow Sunday afternoon on the porch, or a weepy, messy night depending on how far you take it. Based on your taste (I like mine sweet and spicy), you can adjust the proportions, but here is what's in it generally:

1 Cup Fresh Squeezed Orange Juice
2 Cups Tomato Juice
1/2 Cup Lime Juice
1 TBSP Finely Minced Onion
Several Dashes of Smoked Tabasco Sauce (or a hot sauce of your choosing)
A couple dashes of Worcestershire Sauce
Seasoned Salt and White Pepper to taste
A dash of baker's sugar if you'd like (which I do)

Mix and refrigerate for at least 2 hours or overnight to let flavors blend. Some folks will strain it, but straining Tomato Juice doesn't always work so well, so I'll drink it chunks and all. Serve chilled in shot glasses with a good quality tequila and fresh lime wedges. The key here is to sip, not shoot! Good tequila is meant to be savored, not inhaled.

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