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.
Whew, it’s been a long month! Are you guys ready for Repeal Day? I’m certainly ready to celebrate after all of the recent hard work. We’ll be out toasting the town and educating the masses tonight, so I’ll be sure to take the camera along and post pictures upon my hazy return home.
Thanks again to all of you out there who got on the bandwagon and helped me spread the word about this. Celebrate in style tonight, but please be careful and make sure you have a designated driver. I want to make sure you’re all around for the 75th anniversary of Repeal Day in two years, okay?
[…] Thanks to Jeffrey Morgenthaler for alerting me to Repeal Day activities — given the weight Dewar’s is throwing into the party, and the number of drink blogs it’s showing up on, today should be a grand, grand day. […]
Came across your site after my post on repeal day at dcist. Followed through a link at DC Drinks. I added a link to your site in the comments. Have fun tonight!
Howdy and happy Repeal Day! Thanks for keeping this going—word’s getting out. I’m off to ceebrate with a nice saison (it’ll just be beer for me tonight).
In case you’re interested in reading my family’s own Prohibition experience, check out my Bar Stories blog.
I did my part here in Indianapolis. I looked at my Cocktail book collection and picked my 1930 “World Drinks and How To Mix Them” by Cocktail Bill Boothby. Grabbed a few friends and off we went to spread the word……
Everywhere we went we picked drinks out of the book with some great results. I also found a new favorite watering hole.
Win Win Win
Next year. The big 75th
Now on to the next holliday’s.
To all a Merry Christmas and a Liquid new year.
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. […]
05 Dec 2006 at 10:50 am 1. The Cocktail Chronicles » Blog Archive » Undoing the Damage
[…] Thanks to Jeffrey Morgenthaler for alerting me to Repeal Day activities — given the weight Dewar’s is throwing into the party, and the number of drink blogs it’s showing up on, today should be a grand, grand day. […]
05 Dec 2006 at 1:19 pm 2. ThisNext- Blog
Happy Repeal Day!…
At last, a legitimate excuse to get blind, stinking drunk on a Tuesday! Blogger …
05 Dec 2006 at 4:01 pm 3. dcist adam
Came across your site after my post on repeal day at dcist. Followed through a link at DC Drinks. I added a link to your site in the comments. Have fun tonight!
05 Dec 2006 at 8:17 pm 4. Jessie Jane
Howdy and happy Repeal Day! Thanks for keeping this going—word’s getting out. I’m off to ceebrate with a nice saison (it’ll just be beer for me tonight).
In case you’re interested in reading my family’s own Prohibition experience, check out my Bar Stories blog.
(Eh, hope that worked…)
Best,
JJ
07 Dec 2007 at 12:52 pm 5. Bruce Tomlinson
Thank You Jeff
Hope you had a great time in Manhattan.
I did my part here in Indianapolis. I looked at my Cocktail book collection and picked my 1930 “World Drinks and How To Mix Them” by Cocktail Bill Boothby. Grabbed a few friends and off we went to spread the word……
Everywhere we went we picked drinks out of the book with some great results. I also found a new favorite watering hole.
Win Win Win
Next year. The big 75th
Now on to the next holliday’s.
To all a Merry Christmas and a Liquid new year.
Bruce Tomlinson