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Recipe Detail Page
Sangrita
Summer 2026
In the Jalisco region, where much tequila is made, this accompaniment combines fruit juices and mild spice. For a bolder, Oaxaca-inspired version of sangrita to serve with mezcal, use blood orange juice in place of regular orange, substitute 1 tbsp (15 mL) pomegranate juice (or 2 tsp/10 mL Dillon’s Niagara Grenadine Syrup, LCBO 45493, 250 mL) for the grapefruit juice and season the sangrita well with chili powder to taste.
Makes 6 to 8 servings
Lime wedge
Chili powder or salt, for seasoning and glass rims
2 cups (500 mL) tomato juice, chilled
3/4 cup (175 mL) fresh-squeezed orange juice
3/4 cup (175 mL) fresh-squeezed grapefruit juice
1/4 cup (60 mL) fresh-squeezed lime juice
2 tsp (10 mL) pickled jalapeño brine, or more to taste
Dash hot pepper sauce, such as Tabasco
Salt and pepper to taste
1. Wet edges of sangrita serving glasses or shot glasses with wedge of lime. Dip in chili powder or salt to create glass rims.
2. Combine juices and season with brine, hot sauce, and salt and pepper to taste.
3. Pour into rimmed glasses and serve with tequila or mezcal for sipping alongside. Sangrita is best when served immediately, but can be refrigerated for a few hours before serving.
Makes 6 to 8 servings
