Tequila and sangrita


  • Serves 4 people

  • ¼ small onion, chopped
  • 2 green jalapeños, seeded, and coarsely chopped
  • 4 coriander roots, washed well and scraped
  • ½ tsp smoked sweet paprika
  • 400 ml fresh tomato juice
  • 100 ml freshly squeezed and strained orange juice
  • 50 ml fresh lime juice
  • To garnish: lime quarters
  • To serve: Olmeca reposado tequila
01   Using a muddler, pound together onion, chilli, coriander, paprika and ½ tsp salt, or blend in a blender, until well combined. Transfer chilli mixture to a jug and stir in juices, then refrigerate for at least 30 minutes for flavours to develop.
02   To serve, pair small tumblers of sangrita with tall shot glasses – known as caballitos in Mexico – of room-temperature tequila, or combine the two to make a cocktail, shaking 35ml tequila with 70ml of sangrita per guest.
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