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.
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.
On a busy night, there is always one guy lurking somewhere in the bar who will try to make you a rose out of a paper cocktail napkin as a romantic gesture.
This man is Satan and he drives a van. Do not trust him.
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. […]
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13 Jun 2007 at 9:54 am 1. keith waldbauer
pretty funny, i’ve seen one before. my girlfriend showed her cousin how to fold a ballerina out of a napkin, and that trick introduced him to his future wife, believe it or not…
13 Jun 2007 at 2:25 pm 2. kev
That guy did it soooo wrong, he didn’t make the leaf, nor did her burn the top of the flower a bit. Wrong wrong wrong
14 Jun 2007 at 9:47 pm 3. Gabriel
Dude… wow, she smelled it afterwards? Like it was a real rose or something? That was agony enough in time lapse, I can only imagine the poorly lit horror in real time.
be-sexy.ru indeed.
15 Jun 2007 at 1:51 am 4. Jeffrey
“Awwww, thank you! Wait, it smells like recycled paper…”
15 Jun 2007 at 2:09 pm 5. Scooter
Sure! I can give you a ride little lady. Just move that rope and duct tape out of the front seat and hop in.
15 Jun 2007 at 2:26 pm 6. heckler
Hey, hombre. You made me the best drink of my life on September 16, 2006. It was Maker’s Mark with some sweet smooth stuff from Mexico called a Manhattan 41 or something like that.
Yum. Yum. Yum.
I remember the day because I had a gig doing standup at Peabody’s Pub (visit springfield without leaving eugene!) and had to deal with shit-faced 60 year old catholic dux fans who were delerious with job because the ducks had beaten the okies.
the night didn’t turn out so great (I got booted from Peabody’s for heckling the drunk dux fans by a bartender named Brad) but I’ll always remember your drink, bro.
Peace.
18 Jun 2007 at 11:15 am 7. Jeffrey
Wow, that’s quite a memory you have there, Heckler! The drink in question was called the 43 Manhattan, served over crushed ice with Licor 43 (from Spain) in place of sweet vermouth.
Thanks for the props. Stop in and say hello the next time you’re in the neighborhood!
26 Jun 2007 at 6:56 am 8. Rabbit
Better be careful. “Heckler” is Deb Frisch, internet verb and realife convicted stalker, out on probation in Eugene & wanted on a bench warrant in Colorado.
Google her name. I’m not kidding.