Several years ago, while visiting Punta Mita, Mexico, we stumbled upon some of the best Sangrita ever! Naturally we got the recipe and adapted it slightly to our palate (spicier, that is). We also replaced the grenadine with sweet agave nectar in our version. But the best addition to the recipe is by far our friend Dylan’s ultra smooth, organic Talero Tequila. Below are our recipes for the Sangrita and the Oyster Shooter: perfect together! Salud!
~ 1 liter Tomato juice (32 oz)
~ 4 oz Lime juice, fresh squeezed
~ 4 oz Orange juice, fresh squeezed
~ 2 Tbsp organic Blue Agave nectar (in sweetners section of store)
~ 1 Tbsp Liquid Smoke (in condiment section of store)
~ 1+ Tbsp Tabasco sauce (add in increments and taste)
~ 1 Tbsp Worcestershire sauce
~ Salt & Pepper, freshly ground (± 10 grinds of each)
Mix ingredients in a glass pitcher, cover and chill in refrigerator. When ready to serve, add about 10-12 oz Talero Tequila (about a 1 to 3 tequila to sangrita ratio), mix well, and pour into shot glasses.
Alternatively, an oyster shot using this Sangrita-Tequila drink is a very pleasing and smooth treat. Simply pour the Sangrita-Tequila juice in a shot glass, drop a large shucked oyster into it, and top with any or several of the following: finely minced jalapeño or cucumber, chervil, a dusting of chili powder, white pepper or caviar. Whether you gulp it down or sip it slowly, be sure to enjoy it with a shot of pure, organic Talero Tequila! Salud!
RSA
