Though it sounds a lot like Sangria—that delightful Spanish amalgam of wine-and-fruit—Sangrita comes from the other side of the world (Mexico) and contains absolutely zero alcohol. It’s a mix of fruit juices, spices and hot sauce designed to be sipped alongside straight tequila. And it’s so good that it deserves its own party.
Old school Sangrita requires a full day of prep. First, you make a salad with fruits like pineapple, nectarines, pomegranate and papaya, and then you dress it with lime juice and chamoy, a pickled fruit sauce. Once the salad is eaten, you reserve the juices. Then, at the end of the day, you pour the juice (aka Sangrita) into glasses and drink it with tequila.
But you don’t have to make it that way. Sangrita is easy to throw together with pre-made fruit juices and spices. It also happens to be endlessly adaptable and the perfect way to introduce the tequila adverse to the joys of sipping the agave-based syrup straight, which is why a Sangrita bar should be on the menu at your next party. Here’s what you need to set one up.