Latest Drink Recipe
Man, there are few things out there more polarizing to people than creamy drinks. And it’s funny, you know, because I think it’s a pretty universal thing that our mouths just water at the sight of a creamy cocktail. Look at a properly made Ramos Gin Fizz. Or a White Russian. Or Egg Nog. How delicious do they look?
But then there’s this guilty feeling that I think kicks in for most people, where it’s like, “I can’t justify drinking something that contains a bunch of fucking cream.” And I get it, I totally do. Personally, I also try to save up those points and spend them during the holidays.
But there’s no getting around the delicious factor. So what about alternatives? I like almond milk in my coffee. I even make my own at home. But one creamy substitute that I can’t live without in my life is horchata. See the previous post for more on that. Anyway, as someone who has been making drinks for almost half of his life at this point, I had to try making something with horchata.
My partner in crime at Clyde Common is a gentleman named Benjamin Amberg. But we all call him (among other things), simply Banjo. Banjo and I have a great way of working on cocktails together. It’s very collaborative, and nobody gets too attached to an idea if a better one comes along. (I wrote more about this process for Playboy, check it out)
And so it happened that we started working on our new horchata cocktail. And, of course, we broke out all of the typical formulas that we’d both seen on menus before: aged rum and horchata; aged tequila and horchata; variations on a White Russian with horchata instead of cream. And none of them were working, and we were about to scrap the whole idea.
But then we had a thought: what if instead of a flabby, creamy drink, we did something more bright and citrusy? We certainly hadn’t seen that done before, and we know rice milk isn’t going to curdle the way cream would. And suddenly, within minutes, we’d assembled what is quickly becoming one of our most popular new drinks, the Southbound Suarez. Named after our favorite song on our least favorite Led Zeppelin album, I like to think the same stands of a reminder of just how tough this one was to create.
Southbound Suarez
1½ oz. reposado tequila
½ oz. agave syrup
½ oz. lime juice
1 tsp. Becherovka
1½ oz horchata
Combine ingredients with ice cubes and shake until cold. Strain over fresh ice in an Old Fashioned glass and garnish with a lime wedge.
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About Me
My name is Jeff Morgenthaler and I'm the bar manager at Clyde Common in Portland, Oregon.
I've been tending bar since 1996 and writing about it since 2004. I started tending bar while getting my degree in Interior Architecture, and slowly I came to the conclusion that bartending was what I really loved, and that I might as well drop everything and focus on being a professional bartender. Over the years I have strived, both behind the bar and with this website, 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.
10 Jun 2008 at 9:16 AM 1. blair frodelius
Mixed up your recipe a few minutes ago. I have to say it is the best Sangrita I’ve ever had.
I used Florida Juice oranges, organic limes, Fee’s Grenadine and Tabasco Sauce. I think I might double the recipe, pour it in an iced Collins glass and top off with Prosecco next.
Cheers!
10 Jun 2008 at 9:56 AM 2. Jeffrey Morgenthaler
Wow, blair, that was quick! Glad you liked the recipe, I’ve been pretty pleased with it myself.
10 Jun 2008 at 11:02 AM 3. Sku
Thank you, thank you for clarifying that sangrita should not have tomato in it. Too many times, you order it and get a little more than a citrus-spiked bloody mary mix.
Like many, I first had sangrita while in Mexico. They make it fresh (or at least they used to) at the wonderful Bar La Opera in Mexico City. It was where I first learned to appreciate Tequila as as sipping spirit.
I am excited to try your recipe. It’s a little late in the season, but what would you think about using blood oranges for the OJ?
Also, is that your El Senorio Mezcal or is it stock footage? I really like El Senorio but have never seen it for sale in the US.
10 Jun 2008 at 12:10 PM 4. Jeffrey Morgenthaler
I think blood orange would be a very nice addition to the recipe – adjust your lime accordingly. And you have a great point about citrus-spiked Bloody Mary mix being passed off as sangrita. I don’t want to see any Worcestershire, horseradish or celery salt in my sangrita, thank you.
And the El Señorio mezcal is all mine. I also have a bottle of the reposado con gusano lying around here somewhere. But thanks for thinking I could take a photograph good enough to be a stock image!
10 Jun 2008 at 1:08 PM 5. Tokyo Tea
No tomato at all,I dunno dude. It seems to me that there are a lot of well respected mixologists (i.e. D. Degroff, Carpenter, etc.)that support earlier renditions. I’ve always believed to each its own but a LOT of your heroes include a splash of tomato
10 Jun 2008 at 1:11 PM 6. Jeffrey Morgenthaler
I know, I know. Even Rick Bayless takes a splash of tomato in his sangrita. But I’m going to stick to my guns on this one, and I’ll continue to take mine sans tomate.
10 Jun 2008 at 9:27 PM 7. Tom
Jeffrey,
Assuming we might be able to find Seville oranges and pomegranate juice, could you give us the real sangrita recipe?
Tnanks,
Tom
11 Jun 2008 at 3:01 AM 8. Jeffrey Morgenthaler
Tom
Let’s try this – and do let me know how it turns out:
11 Jun 2008 at 4:44 AM 9. Boavida
Thanks for the explanation of sangria/sangrita. I started to read your post looking for the sangria, and ended happy to have found the sangrita.
I’ll be trying it soon, after the Euro 2008 games. Just one question, when you say chill, do you mean refrigerate or shake with ice? I feel you mean shake, but it isn’t very clear.
11 Jun 2008 at 6:00 AM 10. Jeffrey Morgenthaler
Boavida – I left that vague intentionally. You can do either, if you’re in a bar setting you might need to shake the mixture quickly with ice. However, I prefer my sangrita undiluted and refrigerate when that option is available.
11 Jun 2008 at 8:17 AM 11. Dominik MJ
Dammit Jeffrey – to choose sangrita as topic was a genius strike!
However I have to say, that even pomegranate is not ultra authentic!
The origin of sangrita came from Don Jose Sanchez who used oranges, salt and chilis to make his homemade tequila a bit smoother…
I am mixing accordingly orange juice, lime juice, salt and good chili powder together to get the authentic result.
Here is the original post of his great-great grandson:
>>The owner of the restaurant was named Jose Sanchez not Edmundo Sanchez. And the orange slices is right but they were not served at the restaurant, Don Jose Sanchez took a bag of oranges, some salt and some ground red arbol peppers with him when he would go out on his canoe on lake Chapala with his friends to drink tequila. He later had his wife squeeze the oranges and add the salt and chile to it and put it in a bottle for convenience on the canoe rides. The red artificial color was later added to make it look more attractive. When Jose died his wife kept the restaurant and she continued to make the drink for customers who named it sangrita because of it’s red color. Since she was a widow they always referred to it as Sangrita de la Viuda. You might ask how I know this? Well my name is Jorge Sanchez, Jose Sanchez was my great grandfather and Don Edmundo Sanchez the current owner of the factory where they make the sangrita is my grandfather. If you have any questions feel free to reply: [email protected]<<
[authenticy is not verified]
11 Jun 2008 at 8:30 AM 12. Jeffrey Morgenthaler
Dominik – I am aware of this tale, and while it may or may not be ultra-authentic, I’m choosing to go the “authentic” route as I don’t find orange juice, salt and arbol chile powder all that delicious.
21 Jun 2008 at 12:32 PM 13. scott in the LBC
I didn’t have any fresh oranges in the house when I read your post, but I did have Naked Juice: pomegranate/asai and orange juice. It’s probably not perfect, but what the hell.
Anyway, I mixed up 3 oz of each juice, as well as 1 oz fresh squeezed lime juice. Then I added 1/3tsp of El Yucateco XXX Habanero hot sauce (which I don’t know if you get in Oregon…).
Anyway, it turned out quite nice with the reposados I have here (Herencia, 4 copas, Partida), so I thought I’d send in a post for all those who have a good juice around but not the actual fruit.
06 Jul 2008 at 9:59 PM 14. Holly
My introduction to sangrita was in the town of Tequila and it took a long time to recreate back in the states. I found this recipe and its pretty good:
2 reconstituted ancho chilis
2 c fresh orange juice
2 Tablespoons grenadine
1 tablespoon minced onion
juice of a lime
1/2 tsp salt
Blend and chill…
great chili taste and not a tomatoe in site…
07 Jul 2008 at 10:57 AM 15. Jeffrey Morgenthaler
Holly
That’s a great-looking recipe, I’ll have to try this one!
23 Jul 2008 at 12:30 PM 16. Flynn
What’s interesting is that *some* of the tequila meccas I’ve been to in Mexico (all serve sangrita), use tomato in their recipes. Stateside, the best homemade sangrita I’ve had is at El Agave in old town San Diego, and they also use tomato (and what tastes like agave syrup but could be pom syrup).
Here’s a link to the recipe I’ve been honing over the years, and I certainly enjoy it. I wouldn’t hold it up as authentic, in any case.
http://portlandfood.org/index.php?s=&showtopic=7139&view=findpost&p=87697
02 Oct 2008 at 3:32 PM 17. Treva Willis
Hey Jeff! I was wondering if there is a certain type of tequila that is supposed to be enjoyed alongside the sangrita? Do you have any recommendations?
06 Oct 2008 at 7:53 AM 18. Jeffrey Morgenthaler
Treva – This will work with any tequila, but I find it goes quite well with a nice, peppery silver or reposado tequila. You can also tailor your sangrita to pair with specific tequilas, which would be an interesting experiment.
22 Oct 2008 at 7:55 PM 19. Brian Kust
I travel a lot to Sinaloa state where I have learned to really enjoy a reposada with tequila. I have never gotten an exact recipe, but every time I ask a bartender what is in it, they tell me it is mostly orange juice and chile de arbol powder. I mistakenly thought the first time that it was tomato based.
Another interesting way I have enjoyed tequila is sipped out of a hollowed out large jalapeno pepper. While this was an “interesting” experience, I prefer the sangrita.
You have a great blog and I will visit often.
02 Apr 2009 at 11:04 AM 20. Michael Robertson
Sangrita De La Viuda:
3 cups orange juice
3/4 cup lime juice (Mexican lime is better if you can get it)
3 oz grenadine (Fee Bros works great)
1/2 tsp salt
1 tsp Tabasco
1/4 cup white onions
Chill overnight and strain the onions out.
I’ve had this recipe for years and when I was in Nogales I picked up several bottles of Sangrita that tasted almost exactly like it, but not quite as fresh.
08 Jul 2009 at 4:49 PM 21. RandyMan
The best sangrita I’ve had stateside is one I got from Wine Con. mag
6 oz fresh lime juice
10 oz fresh sqoze orange juice
12 oz tomato (I use Clamato)juice
salt, pepper and hot sauce (I use Crystal)to taste.
I found your sweet recipe after seeing a similar one in Esquire-OJ, Lime juice, grenadine and Cholula.
Different strokes for different canoes
22 Jul 2009 at 11:02 PM 22. TTGIF
Great posts! I am definitely trying these recipes – I like to get second and third opinions!
I had sangrita for the first time in what was called a “Mexican Flag shot” at a restaurant in Saltillo, MX. It’s a shot of tequila, a shot of straight lime juice and a shot of sangrita, but these are no wimpy 1 oz shots – the glasses are 5 oz (bought one, brought it home and measured it – actually have been back since and now have a matching set for my own MF shots – and I do mean MF).
I did it wrong the first round – shot the tequila like it was a body shot or a mustang, and had to be refilled. The helpful staff told me that I was supposed to sip from each and let the flavors mix in my mouth (it was delicious done that way).
I actually had two different types of sangrita that night: one bottled and one homemade at the restaurant. This was because after I shot the tequila, I spilt my sangrita into the lap of the person next to me (yes, I am a clutz). I was refilled with both tequila and sangrita, and now, with several nearby tables alerted to the ruckus, attempted to complete the shot. I took several mixed sips (the right way), and then spilled the sangrita again – I am ashamed to say that it was into the lap of the same already-soaked tablemate. (I talk with my hands).
Although this was one of the nicest restaurants in Saltillo (an certainly no slouch by world standards for fine dining), the staff found me very amusing, and so they decided to give me their own house-made mix “especial” for my third and final attempt performed for the entire restaurant and waitstaff.
I tell you that to tell you this: The bottled variety had a translucent pinkish color and was slightly sweet, savory and spicy at the same time – there were absolutely no tomatoes in it, but I could detect “onion-y” flavor in addition to the spiciness. At the time, the taste of both was indescribable, but very memorable to me. Now, (with a clearer head, and one not overwhelmed by the excellent dinner fare – and, ok, the booze) had I been thinking of pomegranates, that would have gotten me close. IMHO, the citrus was very weak if there at all; the bottled mix might have used orange blossom water – there was no tartness to it (the shot of lime juice – which was amazingly smooth – took care of that).
The fresh version definitely had tomatoes – it was almost like a V-8 in consistency, spicy, less, but still mildly, sweet and there were little pieces of onions chopped up in it. I still could not detect orange juice or tartness above the zing of tomatoes, so if it was in there, it was a very small amount proportionally.
So it appears both tomato and tomato-less recipes may be valid from certain “south-of-the-border” viewpoints – although I realize that tastes and everything else vary greatly by region. I was given the recipe by one of the waiters, and wrote it down in what seemed legible handwriting at the time on a napkin (sangrita-stained, of course) – which reminds me: I really need to find it…
Although there may have been some clothing casualties, both my American business colleagues and the waiters really enjoyed watching a big busted, Irish redhead who had been drinking “with the boys” all night try to finish this “nightcap.” The real challenge was walking out under my own power – huzzah for me, I did it! Irish girls rock! (*Hic*)
Salud/Sláinte!
07 Aug 2009 at 3:54 PM 23. tilthouse
I love sangrita. Was introduced when a neighbor who worked for COLEF took us on a tour of Tijuana (we live in San Diego). Then when we visited Mexico City last year, I was ordering bandas (a shot glass each of lime juice, tequila, and sangrita) every chance I got. mmmm…
I will have to look up the recipe I found online that I liked. But I’m pretty sure it had a little tomato. It also had Maggi seasoning. Which worked very well.
Up here in San Diego, if a place even has sangrita, it is likely to be very Kool-Aid-like. Not to my taste. Don’t know if that’s more authentic or less, but all the sangritas I had in Mexico (Baja and D.F.) appeared to have tomato (though I admit maybe it was something else providing a more earthy and savory taste?).
21 Sep 2009 at 6:03 PM 24. BMurph
So what are people using for hot sauce? Getting authentic ingredients, and then using Tobasco seems a shame.(vinegar etc.) Does your chili add heat only? or flavor too?
07 Oct 2009 at 7:34 PM 25. g0_terps
The best sangrita I ever tried was served at a Baltimore restaurant named the Blue Agave. I had attended a few tequila dinners, put on by the former owner/chef Michael Marx and he told me the basics to what was in it but he would not give specifics and I’m not sure he told me everything that was in it but it was chile based and he said it was New Mexican red dried chilis, a little habanero, cracked black pepper, pomegranite juice or syrup, fresh lime juice, fresh orange juice, and kosher salt. He said that tomato based sangritas were a more recent creation and that the chile based sangrita was the authentic recipe. I’ve made it for myself and it has been pretty good but it doesn’t taste near as good as his. As for the commercial stuff – I don’t like it. If you make it fresh, with chile or tomato based you’ll still come out with a better alternative to commercial versions.
13 Jan 2010 at 2:24 AM 26. captain nino
Every Bartender in Mexico (Baja and northern central) you talk to seems to have their own ‘authentic” version that involves a plethora of ingredients. In My experience it pretty much comes down to tomato base or non tomato based. I have had both and i personally prefer the tomato based versions.
Btw,in almost All the tomato based versions in Mexico, “Clamato” is used instead of tomato juice.
After trying many different recipes and lots of trial and error, this is what i came up with…. it seems to taste just right… to me anyway.
Some ingredients you will have to get in the Ethnic food aisle of your grocery store.
I will leave out the measurements,so just experiment till you come up with your own version:
Clamato
salsa inglesa (worchestire sauce)
Jugo sasonador “Maggi” (seasoning juice brand name “Maggi”)
Grenadine( for color and sweetness)
Orange juice
Lime juice( depending on the sweetness of the OJ)
tabasco (or powdered red dried… chile arbol or new mexico )
cracked black pepper, and sea salt to taste
Enjoy
oh and the Post about “El Agave” in old town San Diego having great sangrita is dead on…the MOLE’ there is awesome as well.
05 Jul 2011 at 9:07 AM 27. Peter Cascone
I first tasted Sangrita sitting around the Zolcalo in the Mexican City of Oaxca. We ordered Tequila, and the waiter brought us shots of this fiery, but sweet red juice to drink as a chaser.
It became a must-have accompaniment for evenings centered around enjoying Tequila with friends.
Apparently there are many recipes that use tabasco or cayenne, clamato, tomato juice, etc.
It’s fun to experiment and create your own version. Mine is very simple:
* 2 TBSPs Roasted chipotle sauce (Goya or Freda Kahlo brand in a can. Available in super markets where there is a large Mexican population.)
*4 cups tangerine (or sweet orange juice)
* juice of one small lime
* 1 TSP salt
Mix in blender. Makes about a quart. Serve chilled in shot glass with fine Tequila.
Enjoy.
08 Jan 2012 at 11:20 AM 28. Kurt Friese
I’m a little late (like, 3 years) tot the conversation here, but can you tell me please how much of this is served alongside X ounces of mezcal?
09 Jan 2012 at 1:05 PM 29. Jeffrey Morgenthaler
However much you like, Kurt!
09 Jan 2012 at 1:31 PM 30. Kurt Friese
So, like a beer-back to a shot of whiskey?
10 Jan 2012 at 9:12 PM 31. Jack Sotti
I love your authentic recipe! Its so effective and so god damn tasty! I’ve been experimenting with other flavours and gone way off the beaten track but I what I’ve found works pretty well is a green sangrita with apple juice, coriander and the green tabasco. Very tasty with a nice blanco!
09 Jun 2012 at 8:13 PM 32. Grahan
Since its the season, just had a thought on the ’sour orange’ part…
Meyer Lemon!
Can be eaten like an apple.. and could (potentially) be a nice alternative for those looking to play with the recipe!
Just have to get my hands on some Meyers now…
19 Jul 2012 at 12:18 PM 33. Johnnie
Love the recipes and have only got into tequila relatively recently , Norfolk in England is not renowned for its Tequila supply , but have now found great sipping.
Have found that I like tomato-based the best and with the edition of Chipotle Tabasco ,it is sublime also the Maggi seasoning v.importante.Have also found a little hit of wasabi hot sauce adds an interesting kick.
It’s not always about authenticity otherwise nothing evolves but sometimes just comes down to personal preference.
22 Jul 2012 at 11:49 AM 34. Steve
@#30 I find an 8-9 glass perfect for a shooter of tequila. Viva la Sangrita!
22 Jul 2012 at 6:44 PM 35. Peterscone
I read all the recipes for Sangrita above with great enjoyment. I thought that Sangrita was an obscure preparation. I learned about on it drinking tequila on the Zolcalo in Oaxaca one night.
I make my version with the hot smoky sauce that is in with the roasted chipotle peppers, that has Frida Kahlo on the label. About a teaspoon for a quart. Then I use tangerine juice for sweetness, lime, salt and no pomegranate or
tomato juice.
My favorite tequila is Hornitos reposado, Heradura is good too.
23 Jul 2012 at 11:01 PM 36. Johnnie
Like the idea of the adobo sauce being used . Drinking Dobell Maestro currently
15 Sep 2012 at 2:20 PM 37. Bob Swindells
like the recipe … but not sure about the whole “No Tomato” thing.
The only sangrita’s Ive had have been in Mexico not america and yet they have all had tomato as a component. That said the orange lime pom recipe is really great. I think tho that after a while it could be pretty acidic on the ol’stomach. Any comments from freuent users?
07 Oct 2012 at 8:26 AM 38. g0_terps
Bob, here’s a good non tomato sangrita recipe to try and experiment with to suit your taste. I always tweak everything but anyway enjoy.
episode 208
http://patismexicantable.com/cgi-bin/mt5/mt-search.cgi?IncludeBlogs=3&tag=sangrita&limit=20
24 May 2013 at 9:49 AM 39. Thor
I’ve got to give this a try. Sounds like a very interesting (and tasty) alternative to my current recipe. Funny thing, though…I learned my current recipe from a Mexican bartender in Jalisco…and he started his batch with 1 cup of pure tomato juice LOL
27 Feb 2015 at 10:21 AM 40. Jason
Was just in the Yucatan and of course had to have my favorite Mexican aperitif as much as possible while there. As others stated, I’ve also always been served the tomato version of sangrita in Mexico. Bag stuffing some great tequilas back, I figured I’d just make my own sangrita rather than add another bottle to my overstuffed bag. Quick search lead me back to your blog (big fan of your book as well) and this unfamiliar sangrita. I know you do your homework, so tried this last night paired with a Tosoro Reposado, Iba 55 Mezcal, and a Revolucion Extra Anejo and I’ve got to say WOW! Totally different experience with the tequila. The tomato version, while pleasant, lingers too long on the palate and reminds me too much of a bloody marry mix. Your version is a revelation as it is clean, sweet, and refreshing. Brightens up the tequilas nicely and it dissipates from the palate quickly so that it doesn’t interfere with the next sip of agave. Mucho muchas gracias!!
12 Apr 2015 at 2:26 PM 41. Steve
Whipping up a batch of your Sangrita. It is stewing in the fridge for a bit. I added a pinch of salt and a bit of onion. I had to use McCormick Chili Powder, as I could not find the type you specified. Was there a reason you chose that specific powder? Anyways, I am about to imbibe. I bought some Corzo Tequila. Silver. I highly recommend it. Max Respect.
13 May 2015 at 4:57 PM 42. stephen wheeler
el jimador reposado is the way to go for the price. peppery and delicious
11 Jun 2015 at 11:17 PM 43. JT
Great recipe! Tastes just like it should. As a old cocktail lover that grew up in Houston this is what I have been searching for…
Any plans for a Michelada recipe?
Thanks again and keep up the good work it is appreciated.
10 Jul 2015 at 5:59 AM 44. R
Keep the thread alive.
finally got around to trying this last night. delicious.
15 Jul 2015 at 12:03 PM 45. Jane
I know it sounds twee, but a good middle ground for the tomato/no tomato debate is tomato water – gives the perfect essence, doesn’t mess with the consistency. Also I prefer fresh jalapenos or serranos run through a juicer to powder!
13 Aug 2015 at 4:38 AM 46. Don
While we have a hard time getting sour juice oranges here anymore (So-Cal) – what we DO have popping up more and more commonly is Tangelos.
Early in the season, they are quite tart (late season, they can get almost blood orange sweet…) I’d guess you could substitute tangerines as well, just avoid the sweet Cuties as you’re looking for the sour/tart/acidity.
I’ve also seen all kinds of variations, with and without tomato – but the street corner fruit salad, with a bit of pico and a squeeze of lime makes the most sense as to it’s origin.
Pineapple, mango, jicama, orange, lime, chile and salt. That’s the basic you’ll get almost anywhere.
With that as a guide, the sky is the limit.
I think I’ll make up a batch the next time I get some pineapple and tangelos from the market.
09 Apr 2016 at 11:55 AM 47. B.Buckman
I have been a resident of Mexico for eighteen years and a drinker for sixty years. I have enjoyed the thread about sangrita. Although I learned years ago that tequila and I could never be friends my Mexican wife enjoys her ‘happy hour’ shot with sangrita. I have always bought the commercial brand Jimador sangrita, which she preferred, but in the last couple of years it has all but disappeared from local stores.
Consequently, I’m going to experiment with the recipes offered in your blog and see if I can come up with something that satisfies not only the Señora but also her siblings who stop in occasionally for ‘happy hour’. Great site!
13 Jul 2016 at 9:33 PM 48. JT
I guess it’s that time of year again…
Much like my previous comment, I was looking up Michelada recipes and ran across Erick Castro’s recipe you posted on Playboy.
http://www.playboy.com/articles/behold-the-healing-powers-of-the-michelada
The recipe called for “¾ 1:1 simple syrup”, with no measurement listed. Assuming this would be listed in ounces it is equal to the amount of lime juice, is this correct?
Still loving your insights a year later. Have a great summer!
13 Jul 2016 at 10:29 PM 49. Jeffrey Morgenthaler
JT – Oops! Yes, ounces is correct.
17 Sep 2016 at 1:58 PM 50. George
I have been drinking Sangritas for a few years now and have found that tiny tweaks in the recipe make a big difference in the final product.
I really like the recipe you have here but please try these few changes and see if it pleases.
The mouth feel will be enhanced with about 1/4 tsp of salt, maybe a little less. I make mine in batches so not exactly sure of the amount. The other change is to muddle some Jalapeno or even Habanero. The fresh peppers go better with the fresh lime juice and the fresh orange juice. The Jalapeno brings out the Agave in the tequila but is not hot enough for some. The Habanero brings out the fruit in the Sangrita.
When you balance the recipe to your taste the Tequila and Sangrita will be like cookies and milk.