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.
After a brutal weekend of making drinks for what seemed like every single graduate of the University of Oregon this weekend (and their parents), I’m propping myself up at my computer to once again take part in the Mixology Monday festivities.
I did some advance planning (a first) and started working on this recipe last month. The theme of this Mixology Monday is cocktails that use cream-based liqueurs, but I’m going to go out on a limb and show you how to make your own Irish Cream instead.
I cobbled this recipe together from a variety of online sources, and then tweaked the recipe to satisfy my palate and the palates of those I work with and serve. I think it’s a success.
Mix ingredients together, bottle and refrigerate. Should stay stable for at least a month.
Thanks to Anna at Morsels and Musings for hosting this month’s Mixology Monday - be sure to head over to check out her round-up of the other entries!
Comments
19 Responses to “Mixology Monday: Cream”
18 Jun 2007 at 6:50 am 1. Anonymous
Thanks for this! I went the ‘lazy bum’ route this MxMo because I dislike Baileys (and am suspicious of a 2-year shelf life on a ‘dairy’ product!) but I like homemade cream liqueurs. This definitely goes on the must-try list.
18 Jun 2007 at 11:22 am 2. Steph
You’re actually MAKING your own Irish cream now?? This is amazing! I wish I could come try some, but Oregon is too long of a drive from Texas.
I’m going to have to make my own match of Morganthaler’s Irish Cream this winter!
I’ve tried it, liked it, but never have used it in drinks. However, the host has a recipe that uses Amarula. Check it out!
19 Jun 2007 at 1:36 am 5. Scooter
The phrase “Morgenthaler’s Irish Cream” sounds like a great patent medicine. One of those turn-of-the-century cure alls with real cocaine in it or something. Just rub a little on the affected area and…
21 Jun 2007 at 4:13 pm 6. Blake
I can honestly attest to the quality of Jeff’s Irish Cream. Thanks for giving me a sample at the bar the other night. I hope Grad Weekend didn’t kill you. I don’t miss those nights. I’ll catch you later.
We actually make quite a few Irish Cream drinks over at Infusions of Grandeur.
I was looking at your Irish Cream recipe and to me what was missing was caramel. I tend to use Emmet’s Irish Cream, because it has a hint of caramel in the flavor that just isn’t the in Bailey’s or St. Brendan’s.
Now if I really wanted to go the Caramel route, I know there is a Caramel Bailey’s but for most drinks that is a bit over the top. I like just the hint of caramel that’s in the Emmet’s.
12 Jul 2007 at 11:55 pm 11. Stella
Perfect Timing!
I have a regular who drinks only Baileys. I am out until Monday and would never think of attempting to serve him Emmets on the rocks (garnished with a stick of chalk). His business and tipping habits are well worth the effort of making him some homemade. I might even whip up a batch of cookies as well!
Wayland, I’ve been meaning to do a write-up about you guys for a while, I love the site. And I’ll try adding some caramel to my next batch to see what happens!
I love Bailry’s, but today bought a bottle of Emmet’s because of the price. I must say, Baileys tastes much stronger in alcohoo content, although by the label, they are the same. But it also tastes more complex in flavor.
How does Carolan’s compare? Also, does anyone know how you can access the ingredients to these Irish creams? I’d like to know what they use to sweeten them with (I tink Carolan’s says on the bottle that they use honey).
I love drinking Irish cream and can down a whole bottle over the course of an evening, but they surely can’t be very good for you with the fat/cholesterol content!
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. […]
After a brutal weekend of making drinks for what seemed like every single graduate of the University of Oregon this weekend (and their parents), I’m propping myself up at my computer to once again take part in the Mixology Monday festivities.
18 Jun 2007 at 6:50 am 1. Anonymous
Thanks for this! I went the ‘lazy bum’ route this MxMo because I dislike Baileys (and am suspicious of a 2-year shelf life on a ‘dairy’ product!) but I like homemade cream liqueurs. This definitely goes on the must-try list.
18 Jun 2007 at 11:22 am 2. Steph
You’re actually MAKING your own Irish cream now?? This is amazing! I wish I could come try some, but Oregon is too long of a drive from Texas.
I’m going to have to make my own match of Morganthaler’s Irish Cream this winter!
18 Jun 2007 at 1:29 pm 3. Kevin Erskine
Jeffrey,
have you tried Amarula? have any drinks using it?
18 Jun 2007 at 1:31 pm 4. Jeffrey
I’ve tried it, liked it, but never have used it in drinks. However, the host has a recipe that uses Amarula. Check it out!
19 Jun 2007 at 1:36 am 5. Scooter
The phrase “Morgenthaler’s Irish Cream” sounds like a great patent medicine. One of those turn-of-the-century cure alls with real cocaine in it or something. Just rub a little on the affected area and…
21 Jun 2007 at 4:13 pm 6. Blake
I can honestly attest to the quality of Jeff’s Irish Cream. Thanks for giving me a sample at the bar the other night. I hope Grad Weekend didn’t kill you. I don’t miss those nights. I’ll catch you later.
22 Jun 2007 at 12:31 pm 7. Blake
I truely loved your version of Irish Cream. Your back bar is beginning to resemble a science lab. Keep it up.
23 Jun 2007 at 11:46 am 8. Charlie
Hey, thanks for the recipe, Jeff. I mixed some up yesterday and it’s fantastic. A little nuttier than Bailey’s, which suits my taste just fine.
23 Jun 2007 at 12:54 pm 9. Jeffrey
Hey, thanks, Charlie! I’ve been having it in coffee after work and it goes so well with the Illy dark roast coffee we have here at the house.
12 Jul 2007 at 1:22 pm 10. Wayland
We actually make quite a few Irish Cream drinks over at Infusions of Grandeur.
I was looking at your Irish Cream recipe and to me what was missing was caramel. I tend to use Emmet’s Irish Cream, because it has a hint of caramel in the flavor that just isn’t the in Bailey’s or St. Brendan’s.
Now if I really wanted to go the Caramel route, I know there is a Caramel Bailey’s but for most drinks that is a bit over the top. I like just the hint of caramel that’s in the Emmet’s.
12 Jul 2007 at 11:55 pm 11. Stella
Perfect Timing!
I have a regular who drinks only Baileys. I am out until Monday and would never think of attempting to serve him Emmets on the rocks (garnished with a stick of chalk). His business and tipping habits are well worth the effort of making him some homemade. I might even whip up a batch of cookies as well!
13 Jul 2007 at 8:36 am 12. Jeffrey
Wayland, I’ve been meaning to do a write-up about you guys for a while, I love the site. And I’ll try adding some caramel to my next batch to see what happens!
And as for you, Stella…
21 Jul 2007 at 4:58 am 13. Wayland
I made a mistake in my comment. I accidentally said Emmet’s, I have no idea what I was thinking. We use Carolan’s for most our Irish Cream drinks.
03 Dec 2007 at 4:43 am 14. Etan
I love Bailry’s, but today bought a bottle of Emmet’s because of the price. I must say, Baileys tastes much stronger in alcohoo content, although by the label, they are the same. But it also tastes more complex in flavor.
How does Carolan’s compare? Also, does anyone know how you can access the ingredients to these Irish creams? I’d like to know what they use to sweeten them with (I tink Carolan’s says on the bottle that they use honey).
I love drinking Irish cream and can down a whole bottle over the course of an evening, but they surely can’t be very good for you with the fat/cholesterol content!
03 Dec 2007 at 4:44 am 15. Etan
well judging by all the typos in my previous question, you can tell that I’m at the end of a bottle now
03 Dec 2007 at 4:47 am 16. Etan
OMG I’m gonna try making creme brulee with Irish cream instead of regular heavy cream…I bet it will be fantastic!!!
03 Dec 2007 at 4:47 am 17. Etan
I;m such a lush
20 Dec 2007 at 9:32 pm 18. Shiz
Made this tonight and blogged about it (linking back here, of course) here: http://www.shiz.ca/journalicious/2007/12/fa-la-la-la-la.html
20 Dec 2007 at 11:43 pm 19. Jeffrey Morgenthaler
Thanks, Shiz! Let us know how it turns out.