One of the best tequila cocktail concoctions may be a recipe you’ve never heard of before. Introducing, Sangrita – the traditional accompaniment to premium sipping tequila. Made with fresh fruit and spices, Sangrita is meant to cleanse the palate between sips of your favorite tequila while complimenting its smooth flavor profile.
Despite their comparable names, don’t confuse Sangrita with Sangria. Sangria is a wine-based punch of Spanish or Portuguese origins. While delicious (especially with tequila), it’s a cocktail on its own made with wine and fresh fruit, usually served in party-ready pitchers. The only similarity between Sangria and Sangrita (“little blood”) is the reddish-hue and fruit components.
Sangrita is also commonly compared to Vampiro. Although similar, Vampiro drinks are made from mixed fruit, tequila, and citrus soda. While Vampiro has the tequila already mixed in, you serve Sangrita alongside the agave spirit.
It is said that the classic Sangrita recipe dates back to Guadalajara in the 1920s. Fruit salad made of sliced tangerines, cucumbers, papayas, mangoes, and sprinkled with chili-laced jicamas and pomegranate seeds sprinkled. “Pico de Gallo” was a Jalisco breakfast mainstay. Leftover juice from the fruit was reserved in small clay cups (caballitos) and served later in the day with Blanco tequila. Both the Sangrita and the tequila are sipped slowly and thoroughly enjoyed. And the rumored original recipe is just the starting point. You can combine a wide variety of juices and spices for the perfect Sangrita. And just as any combo of fruit makes a tasty Sangrita, Blanco tequila is the standard, but we encourage you to try Reposado and Añejo, too. Better yet, conduct a tasting and take notes of which juices and tequilas you enjoy the most.
Are you ready to give this little known and often misunderstood drink a whirl? We have curated dynamic recipes from our friend and master mixologist, Kailee Asher. Kailee recommends making a batch of Sangrita and storing it in the fridge. They will stay fresh for 2-3 days. Some prefer their Sangrita to have a kick by adding in their favorite hot sauce. If you can handle the heat, we recommend adding Cutino’s habanero inspired sauces to your next batch of Sangrita. ¡Salud
Our Favorite Sangrita Recipes
Cucumber Sangrita
- 1 cucumber
- 1 green apple, cored
- 1 peeled orange
- 2 kale leaves
- 1 tbsp 100% Blue Agave Syrup
- 0.25 tsp vanilla extract
Add all ingredients except agave syrup and vanilla extract in a juicer*.
Extract juice into a pitcher.
Add agave syrup and vanilla extract.
Stir well.
Keep refrigerated.
*If you don’t have a juicer, a high-powered blender will do.
Tomato Beet Sangrita
- 2 large beefsteak tomato
- 0.5 fresh peeled beet
- 1 large carrot
- 0.5 peeled lemon
- 1 oz (small piece) fresh peeled ginger
- 0.5 tsp Yuzu Koshu
Add all ingredients except Yuzu Koshu in a juicer*.
Extract juice into a pitcher.
Add Yuzu Koshu.
Stir well.
Keep refrigerated.
*If you don’t have a juicer, a high-powered blender will do.
Watermelon Sangrita
- 6 – 8 oz cubed watermelon
- 0.5 peeled cucumber
- 1 peeled orange
- 1 peeled lime
- 1 tsp 100% Blue Agave Syrup
- 0.5 tsp Togarashi
Add all ingredients except agave syrup and Togarashi in a juicer*.
Extract juice into a pitcher.
Add agave syrup and Togarashi.
Stir well.
Keep refrigerated.
*If you don’t have a juicer, a high-powered blender will do.
Craving a Cocktail?
If you prefer to enjoy your tequila in a craft cocktail rather than sipping in straight, we have recipes for you too. Check out our extensive searchable database filled with our favorite tequila cocktail recipes.
Let’s get social. Don’t forget to follow us on Instagram, and be sure to tag us so that we can see what you’re mixing up!
Pick up a Bottle
You can find Azuñia tequilas at fine restaurants, bars, and retailers across the country.
