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.

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?).

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!

I found your sweet recipe after seeing a similar one in Esquire-OJ, Lime juice, grenadine and Cholula.

Different strokes for different canoes

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

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

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…

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]

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

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!

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.