The best way to make Sangrita is the old school, traditional Mexican way: In the morning, prepare a salad with things like tangerines, papayas, cucumbers, mangoes and pomegranate, then dress it with fresh-squeezed lime and chamoy, a pickled fruit sauce. Eat the salad, then reserve the leftover juices. Later that day, strain the juices into glasses and sip alongside tequila. That’s the real way to make authentic Sangrita. But it’s certainly not the quick way. Our recipe can be made in much less time and tastes almost as good.
Mix it Up
For a more savory variation, shake 2 ounces of tomato juice with 1 ounce of lime juice, .5 ounce hot sauce and .25 teaspoon each of chili powder and salt.
Recommended Tequila: Astral Tequila, Pueblo Viejo Blanco, Patron Silver, Hornitos