Tequila with lime and sangrita

Tequila with lime and sangrita

Tequila con limón y sangrita

By
From
My Abuelo's Mexican Feast
Makes
500 ml

The Arroyo restaurant experience would start with tequila served in salt-rimmed caballitos (small shot glasses), lime wedges and a small glass of sangrita (a spicy contrast to the strong flavour of tequila). Sangrita is not to be confused with sangría!

Ingredients

Quantity Ingredient

For the sangrita

Quantity Ingredient
4 ripe tomatoes
1/2 small white onion, thinly sliced
1 orange, juiced
1 lime, juiced
1 jalapeno, seeded and membrane removed, thinly sliced
5 drops worcestershire sauce

To serve

Quantity Ingredient
good-quality tequila
fresh lime
salt

Method

  1. Cut the tomatoes into quarters and squeeze them over a colander, capturing the juices in a bowl. Set the juice aside.
  2. Place the onion and orange and lime juices in another bowl and macerate for about 30 minutes.
  3. Pour the onion-infused juice into the tomato juice (discard the onion slices) and add the remaining ingredients, mixing well. Cover with plastic wrap and refrigerate for several hours or overnight.
  4. Strain the sangrita into a clean pitcher (discard the chilli slices) and serve while still cold in a tequila glass. Pour a shot of tequila into a separate glass. To drink, have a sip of tequila, a sip of sangrita, a suck of lime and a lick of salt.
  5. Serve with salty Chicharrón dipped in the salsa of your choice.

Variation

  • Cóctel vampiro (vampire tequila) can be made by mixing equal parts of tequila and sangrita. Serve very cold in a salt-rimmed cocktail glass.
Tags:
Mexican
Latin
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