Bloody Sangrita Food
BLOODY SANGRITA
Sangrita is traditionally a palate cleanser enjoyed between sips of tequila. Here, Ivy Mix combines the two into a crimson cocktail that looks like a play on the Bloody Mary, thanks to beet juice, but surprises the palate with citrus, sweet mango, and dried chile. (Note: You can make the Sangrita Mix ahead of time.)
Provided by Ivy Mix
Categories beverage
Time 15m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Into a blender, add beet juice, mango purée, orange juice, and lime juice. Add both guajillo and ancho halves (without stems), along with their seeds. (For a milder spice level, discard some of the seeds.) Start blending at low speed, then increase to high speed, 10-15 seconds, or until mixture is completely blended. Makes about 4¼ cups of Sangrita Mix.
- Assemble: Rub half of the outer rim of a tall glass with a lime wheel, then roll the glass in a saucer of salt to create a half-salted rim. Discard lime wheel. Into the glass, add tequila and Sangrita Mix. Squeeze the juice from the lime wedge into the drink before adding the wedge itself. Fill glass with ice.Top off with more Sangrita Mix, leaving about 1 inch at the top of the glass, and gently stir. Garnish by dropping a lime wheel into the glass; serve with a drinking straw.
SANGRITA BLOODY MARY
Categories Fruit Juice Alcoholic Tomato Cocktail Party Cocktail Orange Spirit Shower Gourmet Drink
Yield Makes about 17 cups
Number Of Ingredients 7
Steps:
- In a large pitcher stir together all ingredients except aquavit. Juice mixture may be made 3 hours ahead and chilled, covered.
- Stir in aquavit and serve in glasses filled with ice. Garnish drinks with celery.
SANGRITA
This Sangrita recipe is a Mexican staple. And a savory, slightly spicy accompaniment to a shot of good tequila.
Provided by Alex Frane
Time 35m
Number Of Ingredients 8
Steps:
- Add the tomato juice, grapefruit juice, orange juice, lime juice, Tabasco, black pepper, salt and jalapeño pepper into a pitcher and stir until the salt dissolves.
- Let stand for 15 to 30 minutes, then remove and discard the jalapeño. (The longer the jalapeño infuses, the spicier the Sangrita will be.)
- Serve as an accompaniment to a shot of tequila.
- Store any remaining Sangrita in the refrigerator.
Nutrition Facts : Calories 275 kcal, Carbohydrate 64 g, Cholesterol 0 mg, Fiber 5 g, Protein 7 g, SaturatedFat 0 g, Sodium 4771 mg, Sugar 30 g, Fat 2 g, UnsaturatedFat 0 g
SANGRITA
While in Mexico this past winter I was introduced to Sangrita ("little blood ), a spicy, non-alcoholic Mexican drink served as a chaser (co-sip) with tequila. The traditional method is to alternate sips of tequila with sangrita, but it is sometimes mixed with the tequila and served in a single glass. A tequila-and-sangrita serving is called a 'completo'. There are several recipes on RZ for Sangrita, but this is the way I was taught to make it. This is one of those concoctions that you mix to your taste, so add the spices a little at a time.") Serve over ice.
Provided by Galley Wench
Categories Beverages
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Shake/blend ingredients together.
- Strain into a pitcher and chill.
- Serve over ice along side a shot of GOOD tequila.
Nutrition Facts : Calories 81.9, Fat 0.3, Sodium 533.6, Carbohydrate 18.4, Fiber 0.9, Sugar 13.7, Protein 1.9
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- First, make the Sangrita: Using a long wooden spoon, stir together the papaya purée, carrot juice, lime juice, orange juice, lime juice, salt, guajillo chile, and chipotle chile in a tall pitcher. Sangrita can be stored in the refrigerator for up to three days.
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