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Drinking a Little True Blood

October 6, 2010

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:Ingredients:7 oz. fresh, seeded tomato juice2 oz. fresh grapefruit juice2 oz. fresh orange juice2 oz. fresh lime juice1 oz. Valentina or Tapatio hot sauce1 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 pepper½ tsp. saltCombine 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.Enjoy!

 


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