Spirits

Sangrita Roja

Name: Sangrita Roja
Total time: 15 min
Ingredients: 1 1/2 cups canned tomato juice; 1/2 cup fresh celery juice (from 6 ounces celery); 3 tablespoons fresh lime juice (from 2 limes); 1 tablespoon fresh orange juice (from 1 orange); 1 tablespoon pomegranate molasses; 1/2 tablespoon freshly ground toasted chiles de árbol (from 3 chiles); 1/2 tablespoon fine sea salt; 1/4 teaspoons black pepper

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Sangrita, a blend of juices, herbs and spices traditionally served with tequila and mezcal to draw out their nuanced flavors, is growing in popularity in Mexico and the United States. A sangrita—“little blood”—is salty, sweet, tangy, and spicy all at once. Reminiscent of Bloody Mary mix, sweetened with orange juice and pomegranate molasses, and with a touch of complexity from chiles de árbol, this beginner sangrita from Shannon Ponche at Leyenda in Brooklyn is perfect with blanco tequilas made with 100% blue agave, such as Siembra Valles Blanco. Or, make a michelada by stirring 1/4 cup of the sangrita with 1 tablespoon fresh lime juice in an ice-filled glass. Top with beer—this sangrita pairs well with a Mexican-style lager.

By Shannon Ponche

Updated on August 1, 2018

Total Time:

15 mins

Yield:

10

Ingredients

1 1/2 cups canned tomato juice
1/2 cup fresh celery juice (from 6 ounces celery)
3 tablespoons fresh lime juice (from 2 limes)
1 tablespoon fresh orange juice (from 1 orange)
1 tablespoon pomegranate molasses
1/2 tablespoon freshly ground toasted chiles de árbol (from 3 chiles)
1/2 tablespoon fine sea salt
1/4 teaspoons black pepper

Directions

Whisk together tomato juice, celery juice, lime juice, orange juice, molasses, chiles de árbol, salt, and pepper in a large container until salt dissolves. Store in refrigerator in an airtight container for up to 1 week.