Green Goddess Sangrita

Joaquin Simo, co-owner of Pouring Ribbons in New York City, created this spicy-sweet take on sangrita, the typically tomato-based chaser for tequila. "The combination of tequila and sangrita is designed to be sipped, not shot," Simo says. "It can be consumed pretty much any time you're relaxing with friends."

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This recipe originally appeared in the Food & Wine 2016 Cocktails book.

  • Servings: 6 drinks

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Ingredients

  • 4 ounces fresh cucumber juice
  • 4 ounces fresh lime juice
  • 3 ounces fresh jicama juice
  • 3 ounces fresh ginger juice (from a 4-inch piece)
  • 3 ounces fresh green tomatillo juice
  • Juice of 2/3 cup well-packed cilanto leaves (see Note)
  • 3 ounces fresh Granny Smith apple juice
  • Juice of 1/4 serrano chile
  • 2 ounces honey, preferably wildflower
  • Pinch of salt and freshly ground white pepper to taste
  • 6 shots of blanco tequila, for serving

How to make this recipe

  1. In a pitcher, combine the juices, honey, salt and pepper; stir well. Refrigerate until well chilled, about 2 hours. Serve in chilled fizz glasses with the tequila shots alongside. 

Notes

To juice cilantro, run it in the juicer with a more fibrous ingredient like apple.

Contributed By Photo © David Malosh





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