Suey’s Sangrita
Julie Reiner sees the value in drinking tequila straight. If you want to have your cake and eat it too, pair your bottle with her recipe for Sangrita, a tomato-based citrus concoction that can be enjoyed on the side.
Ingredients
- 1 JalapeƱo, sliced in half and seeded (leave the seeds in for a spicier Sangrita)
- 15 oz Tomato juice
- 6 oz Orange juice
- 2 oz Grapefruit juice
- 1 oz Lime juice
- 1 oz Tabasco hot sauce
- 1/2 oz Cholula hot sauce
- 1 tsp Salt
- Pinch Smoked paprika
- Pinch White pepper
Directions
- In a pitcher, combine the jalapeƱo, juices, Tabasco, Cholula, salt, paprika and pepper.
- Stir, cover, and let the mixture sit in the refrigerator for 30 minutes. Remove the jalapeƱo.
- To serve, pour five ounces of the Sangrita into a Collins glass filled with ice and serve alongside a two-ounce shot of blanco tequila.