Sangrita

Sangrita (not sangria) is the traditional Mexican companion to good tequila. You sip one, then the other, alternating between the smooth burn of the spirit and the cool, citrusy tang of this tomato-orange-lime blend. But it’s equally good on its own as a bracing nonalcoholic drink served over ice with a celery stalk stirrer.

Tomato juice provides the savory base, orange juice adds sweetness, and lime juice brings the sharp acidity that holds everything together. A tablespoon of finely minced onion and a splash of hot sauce add depth and a slow-building warmth that hits the back of the throat.

Two hours of refrigeration before serving lets the minced onion infuse the juices and the flavors meld into something cohesive rather than tasting like three separate juices thrown together.

Kitchen Tips

• Mince the onion as fine as possible. Large pieces are unpleasant to sip through
• Chill for the full 2 hours. The flavors need time to blend and the onion needs to soften
• Adjust the hot sauce to your preference. The recipe calls for just ¼ teaspoon, which is mild
• Serve over plenty of ice in tall glasses with a celery stalk for stirring and crunching

Variations

• Add a shot of tequila to each glass for the traditional Mexican pairing
• Stir in a pinch of ground cumin for an earthier, more complex flavor
• Use grapefruit juice instead of orange for a more bitter, sophisticated version