RECIPE

© Frances Janisch

Sangrita

• Recipe by Cocktails 2006 and Greg Morris

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.

Ingredients

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

Directions

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.