Julie Reiner sees the value in drinking tequila straight. If you want to have your cake and eat it too, pair your bottle with her recipe for Sangrita, a tomato-based citrus concoction that can be enjoyed on the side.
- 1 Jalapeño, sliced in half and seeded (leave the seeds in for a spicier Sangrita)
- 15 oz Tomato juice
- 6 oz Orange juice
- 2 oz Grapefruit juice
- 1 oz Lime juice
- 1 oz Tabasco hot sauce
- 1/2 oz Cholula hot sauce
- 1 tsp Salt
- Pinch Smoked paprika
- Pinch White pepper
In a pitcher, combine the jalapeño, juices, Tabasco, Cholula, salt, paprika and pepper.
Stir, cover, and let the mixture sit in the refrigerator for 30 minutes. Remove the jalapeño.
To serve, pour five ounces of the Sangrita into a Collins glass filled with ice and serve alongside a two-ounce shot of blanco tequila.