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Sangrita, The Spanish Kitchen, West Hollywood
© Frances Janisch

Sangrita

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  • SERVINGS: makes 15 to 20 drinks

The Spanish Kitchen • West Hollywood

Owner Greg Morris wanted his Mexican restaurant to feel authentic, so he imported its massive wood-and-wrought-iron doors—among other furnishings—from Mexico.

  1. 2 cups tomato juice
  2. 1/4 cup fresh orange juice
  3. 1 tablespoon sugar
  4. 4 dashes of hot sauce
  5. Dash of Worcestershire sauce
  6. Dash of olive brine from a jar of green olives
  7. Pinch of freshly ground black pepper
  1. In a pitcher, combine all of the ingredients and refrigerate until chilled, at least 2 hours. Stir well and pour into chilled shot glasses.