Sangrita Maria

Name: Sangrita Maria
Cuisine: Mexican
Ingredients: 2 cups tomato juice; ½ cup high-quality tequila; ½ cup freshly squeezed orange juice; 2 tablespoons freshly squeezed lime juice; 1 tablespoon chopped onion; 2 teaspoons Worcestershire sauce; 1 fresh serrano or jalapeño, chopped; 1 fresh serrano or jalapeño, chopped; Celery salt; Barbecue dry rub, such as Wild Willy’s Number One-derful Rub or Southwest Heat (optional); Barbecue dry rub, such as Wild Willy’s Number One-derful Rub or Southwest Heat (optional); Barbecue dry rub, such as Wild Willy’s Number One-derful Rub or Southwest Heat (optional); Whole serranos and lime wedges, for garnish; Whole serranos and lime wedges, for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

In Mexico, bartenders often serve shots of tequila with a side glass of sangrita, a zippy tomato and citrus mixture. We’re too lazy to wash two glasses when one will do, so we just combine the ingredients into a south-of-the-border Bloody Mary.

Ingredients

2 cups tomato juice
½ cup high-quality tequila
½ cup

Americas
Mexico
Fish course
Drinks
Gluten-free
Pescatarian

Method

Combine the tomato juice, tequila, citrus juices, onion, Worcestershire sauce, and chile in a blender. Blend the mixture briefly until well combined. Pour it into tall glasses filled with ice cubes. Shake a little celery salt over each drink and, if you wish, a bit of dry rub, too. Garnish with a serrano chile attached by a toothpick to a lime wedge.