Sangrita Bloody Mary Food

BLOODY SANGRITA

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

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.

SANGRITA BLOODY MARY

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 FRESCA (MEXICAN SANGRITA)

Steps:

• Pour lime juice into a glass container and add onion slice; let sit until flavors combine, 20 to 30 minutes. Remove and discard onion.
• Mix orange juice, hot sauce, and salt into lime juice; stir well. Stir pomegranate juice into mixture.

VAMPIROS MEXICANOS (MEXICAN VAMPIRES)

Steps:

• Fill a highball glass with ice cubes; pour in tequila, sangrita, citrus soda, lime juice, and chili-lime seasoning. Stir to mix well.