Clever Cocktails: Traditional Sangrita Recipe

Now that we’ve got Cinco de Mayo under our belt for 2017, the Tequila bug has bit.  If you’re anything like me, the ‘jones’ for a good sipping spirit always seems to intersect with culinary inquisitiveness.  Enter Sangrita, no…not Sangria, but SANGRITA…see there’s a ‘T’ in there.  This unique Mexican offering is almost unheard of by many, yet when offered up during our pseudo-Tequila season (because isn’t it always a good time for Tequila?) will help cleanse the palate when paired with true sip-worthy favorites.  If you’re interested in trying something that’s sweet, sour and spicy all at the same time, than this one’s for you.  We came across this recipe and while there are numerous variations to the Sangrita, we offer you one that is considered to be the original by most accounts.  Try it and you will love it!

Traditional Sangrita Recipe
  • 1 Ounce Fresh Squeezed Orange Juice
  • ½ Ounce Fresh Squeezed Lime Juice
  • ½ Ounce Real Pomegranate Grenadine*
  • 3 Dashes Hot Sauce or ¼ Teaspoon Chili Powder

Fill into a shaker glass packed with ice, shake like crazy, then strain into Shot Glasses or Small Copitas.  Serve alongside your favorite top shelf Blanco or Reposado Tequila for a soul snatching flavor experience that will have you asking yourself, ‘Why haven’t I heard of this yet?’

*How to Make Real Grenadine
  • 1 Quart Pomegranate Juice
  • 2 cups demurra sugar (plain white will do)
  • 2 Dashes Rose Flower Water (Optional)
Bring Pomegranate Juice and Sugar (Rose Flower Water) to a Boil.  Reduce Heat, Cover and Simmer for 15 Minutes.  Let cool and put into a sealed glass bottle.  Syrup will keep in the refrigerator for 2 to 3 weeks.