Cocktail & Other Recipes Cocktail Type Nonalcoholic

Suey’s Sangrita

By
Julie Reiner
Julie Reiner bio photo, holding cocktail in coupe glass on dark background
Julie Reiner
Julie Reiner is a pioneering force in New York’s craft cocktail scene. She owns Brooklyn bars Clover Club and Leyenda and is a member of Liquor.com’s advisory board.
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Published 06/16/15
Image: Tim Nusog

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.

Ingredients

  • 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

Steps

  1. In a pitcher, combine the jalapeño, juices, Tabasco, Cholula, salt, paprika and pepper.

  2. Stir, cover, and let the mixture sit in the refrigerator for 30 minutes. Remove the jalapeño.

  3. 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.