Not to be confused with the Spanish wine-and-fruit-based alcoholic beverage sangria, sangrita (meaning “little blood”) is a traditional accompaniment to a tequila served completo; a non-alcoholic sipper that cleanses the palate between fiery doses of agave.
Years ago I was taught that sangrita is a blend of tomato and orange juices, with the addition of something spicy (hot sauce, typically) for a little kick. But further research has convinced me that this American sangrita recipe, while still enjoyable and certainly prevalent, is not altogether authentic.
Real sangrita from the Lake Chapala region of Jalisco is made with Seville orange and pomegranate juices, with powdered chiles added for heat. Taking into account that even the most cocktailian bartender (professional or otherwise) doesn’t typically stock sour oranges or pomegranate juice behind the bar, I’ve worked up a recipe that should approximate the flavor of this spicy little sour orange and pomegranate chaser while still providing an authentic experience.
1 oz orange juice (freshly-squeezed)
¾ oz - 1 oz lime juice (depending on the sweetness of your oranges)
½ oz real pomegranate grenadine
3 dashes hot sauce or ¼ tsp chile powder
Mix ingredients, chill, and serve.
This is far from the final word on sangrita. I’ll still continue to enjoy the tomato varieties (1,2,3), but I think you’ll find a brightness and depth of flavor from this version that plays better with a wider variety of mezcals and tequilas than its heavier gringo cousin.
What’s your experience with sangrita? Chime in with your stories and recipes in the comments section.
One question I'm often asked is "Do you have any drink-related book recommendations?" Well, funny you should ask, I've compiled a list of the ten books every professional bartender or home mixologist should own. I keep every one of these close at hand and have read most of them several times. I suggest you do the same.
It's always mojito season somewhere, so this advice is timely in your area about half the year. Wether you're making them or simply enjoying them, this advice will help you look like a pro in no time at all.
The flavors of the Richmond Gimlet are imbued with sunshine. Fresh mint mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for many years now.
You'll get a lot of snarky advice on this site about how to make a proper drink, but if you ever need to know what not to do, this is the video for you.
The world of booze can be mystifying to people that don't work in bars or around alcohol all the time. I hear a lot of assumptions about the industry I'm in that are - much like 90% of what you hear in bars - completely false. Here are a few you've probably heard yourself.
The debate rages on: Should we try to look cool and crack open the Boston shaker or be tidy professionals and use the Hawthorne strainer the way God intended? Be sure to leave your two cents in the comments section.
The traditional garnish for a Pisco Sour is a couple of drops of bitters in the foam, but I've never been particularly impressed with the way these few paltry drops of bitters sat in their little egg-white mattress and didn't play along with the rest of the drink. I envisioned a Pisco Sour with a uniformly-distributed bitters-scorched foam: slightly crisp as the fire burnt the sugars, and slightly warm as the foam insulated the rest of the frosty cocktail from the heat. A pisco creme brulée in a glass!
I get so many visitors looking for tips on how to write a bartending resume that I thought I should finally post a tutorial on how to write your own. Click the headline to read more.
I always love showing up to a party with a gallon jug of pre-mixed margaritas, so I've decided to share my recipe. This margarita recipe is the perfect blend of strong, sweet, and sour. But be warned: this recipe packs a serious punch.
There isn't much I can say about this video that hasn't been said already. If you've read anything I've written about cocktails, you'll understand why this video symbolizes everything wrong with the state of bartending in America today. Watch and learn, but be warned: this one isn't for the feint of heart.
About Me
My name is Jeff Morgenthaler and I'm the head bartender at Bel Ami in Eugene, Oregon.
I'm 36, I've been tending bar for 12 years and writing about it for 5. Mixing drinks has become something of a passion for me in recent years, and I strive to elevate the experience of having a drink from something mundane to something more culinary.
The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.
Well, the response to Repeal Day hasn’t been this good since the first Repeal Day. I’ve talked to bartenders, bloggers, mixologists, and ordinary drink-minded people all over the country who are getting excited about celebrating December Fifth with me.
Paul over at Drink This Blog is behind us all the way, and is spreading the word to bartenders in person and with his brand-new classic cocktail blog.
The folks behind Modern Drunkard Magazine love Repeal Day. They’re talking about it in their forums, they’ve linked to us, and they’re even working on a story for the next issue! If you’ve never visited Modern Drunkard, do yourself a favor and read up, it’s a brilliant tongue-in-cheek look at modern drinking culture.
The guys over at DC Drinks are my kind of guys. Not only do they write one of the best-written drink blogs on the ‘net, replete with brilliant cynicism and witty commentary, but they’re so behind Repeal Day that they’re making me look bad. They’re going to be celebrating the Fifth at Billy Martin’s Tavern in Washington, D.C., which opened its doors on December 5, 1933. Repeal Day O.G.!
The Art of Drink is the mothership of drink blogs. Darcy O’Neil has put together a site that collects the best of what’s out there and I’m so glad he’s decided to join me in celebrating Repeal Day. Hi, Darcy!
I wish I had a lot of time on my hands - like Michael from Days that End in ‘Y’ - because if I did, I’d certainly try to put together a site that was as comprehensive as his. He’s got one of the most frequently-updated sites out there, and he knows it. He even suggested to me that if he doesn’t do something for Repeal Day, we should all let him have it.
There you have it, folks. We’ve got almost 20 more days left until the big day, so get out there and exercise your First Amendment right to uh, talk about the, uh, Twenty-First Amendment. Something like that.
I’m looking forward to Repeal Day myself, and since the Dewars team is having such fun promoting it, I might have to get a bottle of Dewars for my celebration.
Next year, I hope to get my act together in time for a party.
A Special Repeal Day here in Glasgow, Kentucky indeed, friends. For this past November 6, just a week ago, mind you, we had a vote to legalize alcohol sales in Glasgow Kentucky’s restaurants. Yes, a dry county in the Bourbon Distillers Country. Sad, sad, yet, we have overcome Prohibition in Glasgow, Kentucky and we ask you on December 5 to lift your glasses with all of us here in Glasgow for a wonderful thing called Repeal Day. May we all celebrate many, many more in friendship and peace.
I own a small library of books on the subject of bartending. Some of these books are geared toward the professional bartender, while others are written for the home mixologist. But regardless of the intended audience, almost every book I own heartily recommends that we use paring knives for cutting fruits and garnishes. […]
04 Dec 2006 at 10:06 am 1. Michael Dietsch
I’m looking forward to Repeal Day myself, and since the Dewars team is having such fun promoting it, I might have to get a bottle of Dewars for my celebration.
Next year, I hope to get my act together in time for a party.
13 Nov 2007 at 8:48 pm 2. Missy Staples
A Special Repeal Day here in Glasgow, Kentucky indeed, friends. For this past November 6, just a week ago, mind you, we had a vote to legalize alcohol sales in Glasgow Kentucky’s restaurants. Yes, a dry county in the Bourbon Distillers Country. Sad, sad, yet, we have overcome Prohibition in Glasgow, Kentucky and we ask you on December 5 to lift your glasses with all of us here in Glasgow for a wonderful thing called Repeal Day. May we all celebrate many, many more in friendship and peace.
15 Nov 2007 at 11:02 am 3. Jeffrey Morgenthaler
Missy, I assure you that this year we will all be toasting you and the great news that Glasgow is no longer living under Prohibition!
Congratulations, and Happy Repeal Day, Glasgow!