The Best Chaser for Tequila or Mezcal is Sangrita
You read that right, not to be confused with sangria, Mexican sangrita is a refreshingly tangy, savory, and spicy chaser for tequila or mezcal.
or read on for step-by-step instructions with photos
What does Sangrita Mean?
Sangrita is a traditional Mexican chaser made from a mix of juices, chili, and salt. Likely named for its vibrant red color, it translates to “little blood” in Spanish.
Similarly named sangria, which also comes from the root word “sangre” meaning “blood”, is a completely different beverage. However, it is also likely named after its rich red color that comes from the use of red wine and fruit.
How is sangrita best enjoyed?
Mexican sangrita is usually served in a shot glass alongside a high-quality tequila or mezcal, the idea being to take small sips from each back-and-forth.
It complements and enhances the naturally strong flavors of the spirit. Although, some people enjoy drinking it as a refreshing beverage on its own.
What are the classic ingredients in sangrita?
Traditionally, sangrita is a non-alcoholic drink made with a combination of juices such as pomegranate, tomato, orange, grapefruit, and lime along with savory components like chili peppers, salt, cilantro, or garlic.
The fun part is that everyone has their own unique recipe, so you’ll never get two sangritas exactly alike.
It’s super simple to make and so delicious with mezcal, tequila, or even on its own. Read on to find out how I make mine.
My Version
Tomato - I went with fresh tomatoes here because I like the pulpy mouthfeel and savoriness, giving the sangrita an almost gazpacho feel. Most recipes out there use some form of tomato or clamato juice and some recipes use pomegranate or grenadine to give it its vibrant red color.
Citrus - Orange and lime are the most popular citrus fruits to add, giving it a subtle sweetness from the orange and acidity from the lime. I also added grapefruit to mine which lends some bitterness and helps complement mezcal, which is what I primarily served it with.
Chili - I used fresh jalapeno for its moderate heat and grassy flavor. Most recipes use some form of hot sauce as well, but I wanted to keep mine on the tamer side. Keep in mind that the spice level of jalapenos can vary greatly from pepper to pepper. Adjust according to your own spice preference.
Seasonings - I simply seasoned my sangrita with salt. Many recipes call for black pepper or “Tajin”, the popular Mexican seasoning consisting of dried chili, dehydrated lime, and salt. However, I opted not to add anything else because I liked how fresh mine tasted.
Yield - my recipe yielded 5 cups of sangrita which I thought would last for a few days, however, it was so good that a group of four of us drank it all in the course of one night.
What you’ll need
Ingredients
3 plum tomatoes, diced
3 oranges, juiced
1 grapefruit, juiced
6 limes, juiced
1 jalapeno, sliced with seeds in
Salt to taste (about 1 tablespoon)
Equipment
Blender
Cutting board & knife
Citrus juicer
Makes: 5 cups (1.18 liter) Prep: 10 min
How to make it
Step 1
Blend the tomatoes and jalapenos.
Dice the tomatoes and blend until liquified. Add the sliced jalapenos and blend until smooth.
Step 2
Juice citrus and combine.
Next, juice all of the citrus and add the juice to the blender. Blend to combine everything.
Step 3
Season and let it rest.
Lastly, season with salt until the sangrita tastes addictive.
Store in the fridge and allow the ingredients to mingle, the sangrita will taste even better after a few hours. Separation will occur, so mix again before serving.
Storage
Stored in an airtight container, sangrita should last up to one week in the fridge.
It can be frozen for up to 3 months but will lose some of its fresh flavor.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
How to serve Sangrita
I primarily served my sangrita with mezcal. My husband and I are traveling in Mexico, so we had to take advantage of the huge selection of reasonably priced mezcals. (How could we not?)
To serve it the classic way, simply pour some sangrita into a glass alongside a shot of mezcal or tequila and take small sips of each back and forth.
It’s also a treat to drink on its own if you want to enjoy an alcohol-free beverage and is a great pairing with Mexican-inspired dishes as well.
Another way we enjoyed it is alongside beer. Or you could even make a “Michelada” by combining some sangrita with hot sauce and beer in a Tajin-rimmed glass. Although usually made with slightly different ingredients, Micheladas are a very popular drink in Mexico, and for good reason. For one they’re straight-up delicious, secondly, they can be a great hangover cure. 😉
Lastly, try using it as the base of a Bloody Mary or Caesar. It will be slightly more thick and intense than regular tomato juice or clamato, but that could be a fun variation for this type of drink.
Summary
Easy Sangrita Recipe
Makes: 5 cups (1 ⅛ liter) Prep: 10 min
Ingredients
3 plum tomatoes, diced
3 oranges, juiced
1 grapefruit, juiced
6 limes, juiced
1 jalapeno, sliced with seeds in
Salt to taste (about 1 tablespoon)
Instructions
Puree the tomatoes and jalapenos.
Blend the diced tomatoes until smooth, then incorporate the sliced jalapenos and blend again.
Combine the citrus juices.
Mix all citrus juices together in the blender and blend until fully integrated.
Season and refrigerate.
Finish by seasoning with salt to your liking. Chill in the fridge to enhance flavors over time. Stir before serving as natural separation may occur.
Stored airtight, sangrita lasts up to a week in the fridge or can be frozen for up to 3 months, though it may lose some of its fresh flavor.
Serving Suggestions
Serve sangrita alongside mezcal or tequila, sipping alternately for the classic experience.
Enjoy sangrita solo for a non-alcoholic option or pair it with Mexican cuisine.
Experiment with sangrita in a Michelada or as a base for a Bloody Mary or Caesar for a fun twist.
Ever tried sangrita? What's your go-to chaser for tequila or mezcal? Let me know in the comments!
Cheers!
