Comments on: How to Make Sangrita http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/ Jeffrey Morgenthaler is a designer, blogger and mixologist living in Eugene, Oregon Fri, 21 Nov 2008 12:42:18 +0000 http://wordpress.org/?v=2.6.3 By: Brian Kust http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-36187 Brian Kust Thu, 23 Oct 2008 02:55:38 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-36187 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. 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.

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-35430 Jeffrey Morgenthaler Mon, 06 Oct 2008 14:53:50 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-35430 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. 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.

]]> By: Treva Willis http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-35035 Treva Willis Thu, 02 Oct 2008 22:32:39 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-35035 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? 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?

]]> By: Flynn http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-31434 Flynn Wed, 23 Jul 2008 19:30:11 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-31434 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 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

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30985 Jeffrey Morgenthaler Mon, 07 Jul 2008 17:57:15 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30985 Holly That's a great-looking recipe, I'll have to try this one! Holly

That’s a great-looking recipe, I’ll have to try this one!

]]> By: Holly http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30967 Holly Mon, 07 Jul 2008 04:59:54 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30967 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... 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…

]]> By: scott in the LBC http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30669 scott in the LBC Sat, 21 Jun 2008 19:32:45 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30669 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. 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.

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30488 Jeffrey Morgenthaler Wed, 11 Jun 2008 15:30:14 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30488 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. 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.

]]> By: Dominik MJ http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30486 Dominik MJ Wed, 11 Jun 2008 15:17:55 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30486 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: j.sanchez0201@yahoo.com<< [authenticy is not verified] 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: j.sanchez0201@yahoo.com<<

[authenticy is not verified]

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30487 Jeffrey Morgenthaler Wed, 11 Jun 2008 13:00:21 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30487 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. 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.

]]> By: Boavida http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30480 Boavida Wed, 11 Jun 2008 11:44:01 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30480 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. 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.

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30478 Jeffrey Morgenthaler Wed, 11 Jun 2008 10:01:04 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30478 Tom Let's try this - and do let me know how it turns out: <blockquote>1½ oz pomegranate juice 1 oz sour orange juice 3 dashes hot sauce or ¼ tsp chile powder</blockquote> Tom

Let’s try this - and do let me know how it turns out:

1½ oz pomegranate juice
1 oz sour orange juice
3 dashes hot sauce or ¼ tsp chile powder

]]> By: Tom http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30470 Tom Wed, 11 Jun 2008 04:27:20 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30470 Jeffrey, Assuming we might be able to find Seville oranges and pomegranate juice, could you give us the real sangrita recipe? Tnanks, Tom Jeffrey,
Assuming we might be able to find Seville oranges and pomegranate juice, could you give us the real sangrita recipe?
Tnanks,
Tom

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30467 Jeffrey Morgenthaler Tue, 10 Jun 2008 20:11:22 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30467 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 <em>sans tomate</em>. 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.

]]> By: Tokyo Tea http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30466 Tokyo Tea Tue, 10 Jun 2008 20:08:45 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30466 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 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

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30465 Jeffrey Morgenthaler Tue, 10 Jun 2008 19:10:39 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30465 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 <em>con gusano</em> lying around here somewhere. But thanks for thinking I could take a photograph good enough to be a stock image! 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!

]]> By: Sku http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30464 Sku Tue, 10 Jun 2008 18:02:50 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30464 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. 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.

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30463 Jeffrey Morgenthaler Tue, 10 Jun 2008 16:56:42 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30463 Wow, blair, that was quick! Glad you liked the recipe, I've been pretty pleased with it myself. Wow, blair, that was quick! Glad you liked the recipe, I’ve been pretty pleased with it myself.

]]> By: blair frodelius http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30462 blair frodelius Tue, 10 Jun 2008 16:16:05 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita/#comment-30462 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! 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!

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