Drinking a Little True Blood

During my recent “fact finding” trip to Mexico we had a couple of hours on Sunday to enjoy some of  Eric Rubin’s delicious Sangrita alongside a shot of Blanco.

Sangrita is commonly confused with Sangria which is basically fruit-infused wine.  In Mexico, Sangrita (meaning “little blood”) is the traditional chaser that is served alongside a shot of Tequila.   It’s a blend of orange juice, tomato juice and a dash of hot sauce.  The flavor can run from citrusy sweet, to tomatoey tart.  I like Eric’s because I’m a fan of the tart side; the acidity complements the tequila and cleanses your palette.  And I love the kick.

And while Sangrita is great with Tequila many also like it as a side to their favorite beer as well. So you might serve with a Pacifico or a Modelo.

A nice presentation is on a small wooden tray with seasoned & regular salt plus lime wedges, or with sliced cucumbers with lime, salt, and chile de arbol.

Here’s how you can make your own:

Eric’s Spicy Sangrita:


7 oz. fresh, seeded tomato juice

2 oz. fresh grapefruit juice

2 oz. fresh orange juice

2 oz. fresh lime juice

1 oz. Valentina or Tapatio hot sauce

1 oz. Tres Agaves agave nectar (which is optional but it does a nice job of balancing the heat)

1 fresh jalapeño or serrano pepper, sliced lengthwise (serranos are best as the seeds tend to not release from the pod)

1 tsp. black pepper

½ tsp. salt

Combine all ingredients in a pitcher and stir until the salt dissolves.  Let the mixture sit until it reaches the desired heat level; usually 15-30 minutes.  Discard the pepper and refrigerate.