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Sangrita

Sangrita is a traditional Mexican chaser for tequila featuring a bold blend of tomato juice, fresh citrus, and spicy seasonings. This savory drink creates an authentic Mexican drinking experience when alternated with premium tequila, and can be made in under 10 minutes with simple pantry staples.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Drinks and Beverages
Cuisine: Mexican
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 cups tomato juice preferably high-quality or fresh
  • 3/4 cup fresh orange juice freshly squeezed
  • 1/2 cup fresh lime juice freshly squeezed
  • 1 to 2 tablespoons hot sauce adjust to taste
  • 1 tablespoon Worcestershire sauce
  • 1/4 to 1/2 teaspoon Tajin seasoning or chili powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper freshly cracked
  • 1/4 teaspoon ground cumin
  • 1 small habanero pepper sliced for infusion (optional)
  • Lime wheels for garnish

Equipment

  • Large mixing bowl or pitcher
  • Whisk or long spoon for stirring
  • Measuring cups and spoons
  • Juicer or citrus press
  • Fine-mesh strainer (optional)
  • Shot glasses or small serving glasses
  • Storage bottles or jars with lids

Method
 

  1. Pour 3 cups of high-quality tomato juice into your mixing bowl or pitcher.
  2. Squeeze your fresh oranges and limes, then add 3/4 cup of orange juice and 1/2 cup of lime juice to the tomato juice.
  3. Pour in 1 tablespoon of Worcestershire sauce and stir well to distribute it evenly throughout the mixture.
  4. Stir in 1 tablespoon of hot sauce, starting with this amount so you can taste as you go.
  5. Add 1/4 to 1/2 teaspoon of Tajin or chili powder, 1/4 teaspoon of cumin, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Stir vigorously for about 30 seconds to make sure all the spices dissolve and distribute evenly.
  6. Take a small spoon and taste your sangrita carefully, paying attention to heat level, salt balance, and citrus brightness. Adjust any element that feels off, adding a pinch more salt if it tastes flat, another squeeze of lime if you want more tartness, or more hot sauce if you like it spicier.
  7. If you want to build even more heat and flavor, slice a small habanero pepper and add it to the mixture to infuse for at least 30 minutes before serving.
  8. Transfer your sangrita to the refrigerator and chill for at least 30 minutes before serving. Serve in small shot glasses alongside premium tequila.

Notes

Always use fresh citrus juice rather than bottled for the best flavor. Make sangrita the day before if you have time, as flavors develop and marry together overnight. Store in an airtight bottle or container in your refrigerator for up to one week, though flavor peaks within the first three days. Pair with reposado or anejo tequila for the best experience.