Sangrita is not a misspelling; it’s the perfect complement to tequila! Make some to celebrate Cinco de Mayo or substitute it for a bloody mary for Sunday brunch. It’s delicious without the alcohol too!
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In 2010 we celebrated our 20th wedding anniversary at The Grand Velas Resort in Playa del Carmen Yucatan Peninsula Mexico. During our decadent stay at this all-inclusive resort, we learned about a drink called SangriTa. A discovery we made in the pool bar one lovely afternoon…
Why you’ll love this recipe!
Because José, bartender extraordinaire, said so! We thought we misheard him when he said sangrita – thinking he was asking if we wanted sangria – the wine-based punch with fresh fruit.
When we politely declined, he stood firm. He said it’s how they drink their tequila in the Yucatan. He called it Completo. So I am standing firm with you, my readers. Try sangriTa.
Sangrita is like the bloody part of bloody mary. In fact, sangrita means “little blood”. Drinking tequila this way is akin to a deconstructed bloody mary with tequila in place of the vodka.
If you like tequila and you like bloody marys, you’ll love sangrita, I promise.
Ingredients you’ll need
The ingredients for sangrita are minimal and flexible. The tomato base and the citrus and hot sauce can be adjusted to your personal flavor profile or what you have on hand!
- Tomato juice: When I first developed this recipe I used a bloody mary mix as my tomato base. For this update, I started with tomato juice so I can be in control of how much salt and sugar (and other ingredients are in the recipe). That said, if you have a bloody mary mix around that you like, use it! Just note what’s already included and adjust your other ingredients accordingly.
- Serrano Pepper: I like the freshness of adding an uncooked pepper and I like the heat of a serrano. But would a jalapeno work instead? Absolutely.
- Citrus: I used a combination of orange, lemon and lime juice. The orange and lime are standard but I have a meyer lemon tree and I thought the less tart addition would be great. Adjust your citrus mix to match your supply and palate!
- Worcestershire sauce: You’ll find it in most bloody mary mixes and it adds a nice savory note to sangrita.
- Hot sauce: I tried several and decided the vinegar overtones of Tobasco sauce really work nicely but feel free to adjust to your desire for heat and the flavor profile.
- Black pepper and salt: I think black pepper is a must. A dash of salt is nice to really bring out the flavor. But taste before you add any salt in case the tomato juice or hot sauce or worcestershire is enough salt for you.
How to make this recipe
Gather your ingredients – juice your citrus and measure out your tomato juice and other add-ins.
Add the tomato juice, lemon, lime and orange juices and serrano pepper and blend well.
Taste for flavor, then add the pepper, worcestershire, and hot sauce. Blend and taste again. Add a pinch (maybe a half teaspoon) of salt if needed.
Store in the refrigerator until ready to use.
View my sangrita web story for a step-by-step visual guide showing how to make this recipe!
Expert Tips and FAQs
- Use fresh citrus if you can, especially the lemon and lime juice.
- Have fun with the recipe – change up the tomato base, peppers, hot sauces and make it your own, though I think my recipe is pretty darn good!
- Taste it with some tequila to really judge how it “completes” the tequila you are drinking. After all, that is the whole point!
In the Yucatan, sangrita is made with tomatoes in some form, lime juice, orange juice, and some type of spicy pepper. In other regions, sangrita is made with grenadine and orange juice with a dash of lime and spices – the grenadine making it red.
There are also fruit based versions. Sometimes pomegranate juice is used to mimic the look of grenadine. Or as a reader told me, sometimes it is made from the drippings from fruit salad combined with red chili spice.
To serve, use two shot glasses, one filled with sangrita, one with tequila. You take a sip of sangrita, then a sip of tequila. It’s a little slice of tequila heaven – refreshing like a great bloody mary at brunch. 
Many versions of tomatoes can serve as your base: tomato juice, bloody mary mix, canned pureed tomatoes, fresh tomatoes or even a good fresh salsa. Then add citrus and your choice of fresh peppers and a dash of hot sauce.
They are two totally different beverages. Sangria is a wine-based punch with fresh fruit and spices – so refreshing on a hot summer afternoon. Sangrita is a tomato or fruit-based beverage that is the perfect accompaniment to tequila.
What to serve with Sangrita!
My slow-cooker carnitas or instant pot carnitas are so easy to make and serve a crowd very easily! Tacos and tequila – I’m all in!
or
Stuffed Mini Peppers from Fearless Dining
or
Instant Pot Beef Carnitas from Pastry Chef Online
or
Chili Lime Grilled Artichokes from Family Spice
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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
Sangrita
Ingredients
- 1 cup tomato juice any brand you prefer
- ½ cup fresh squeezed orange juice store-bought could work
- ¼ cup fresh lime juice
- ¼ cup fresh lemon juice
- ½ serrano pepper rough chopped (I left the seeds in)
- 1 teaspoon hot sauce (I like Tobasco brand)
- 1 teaspoon fresh ground pepper
- 2-3 splashes Worcestershire sauce to taste
- ½ teaspoon kosher salt optional
Instructions
- Add first 5 ingredients to blender and liquefy for a few seconds.
- Taste to check the heat level and flavor profile.
- Then add the hot sauce, black pepper and worcestershire sauce.
- Taste again and add a dash of salt if desired.
Notes
- Use fresh citrus if you can, especially the lemon and lime juice.
- Have fun with the recipe – change up the tomato base, peppers, hot sauces and make it your own, though I think my recipe is pretty darn good!
- Taste it with some tequila to really judge how it “completes” the tequila you are drinking. After all, that is the whole point!
Nutrition
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Laura
I’ve never heard of this, even after 18 years living here in San Diego!
Sandi
Yes! I love anything Bloody Mary and I can’t wait to give this fun variation a try!!
Rita
sangrita, sangria, tequila… it’s all good!
Beth Lee
That’s the spirit Rita!!
Cheryl Connors
Hi Beth!! Try using Clamato juice. It’s thinner than tomato juice. That’s what I use to make my Bloody Caesars and it’s delicious!
Beth Lee
That’s a great idea Cheryl. Cheers and Salud!
Rod
The original recipe for Sangrita did not contain tomato juice. It was only fruit juices that had dripped from the fruit salad and ground red chiles. To this day, that’s the one I prefer. I’m not sure how or when tomato flavoring crept in there, but I don’t care for it. To each his own. 🙂
http://en.wikipedia.org/wiki/Sangrita
Beth Lee
Hi Rod – thanks for sharing that bit of history on how sangrita originated. Looking forward to learning more and trying variations.
shawn
Used to call these “vampiritos” up in the Juarez area. Definitely a great hot weather refresher.
citymouse
I bought a bottle of sangrita a couple of years ago when I was hosting some sort of Mexican dinner but never used it. It’s still sitting on my shelf, mainly because I wasn’t really sure how to serve it. That bottle is probably way past it’s prime and needs to go but I think I will definitely give your recipe a whirl. I love Bloodies and this looks like a fun way to drink tequila.
Stopping by from SITS.
rsmacaalay
Wow that looks like a perfect drink for a very hot day
Karen from Globetrotter Diaries
It’s so hot in LA right now that this is perfect! I LOVED the Yucatan– incredible food, and even better drinks 🙂