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Tequila and sangrita

You'll need

  • 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

Method

  • 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.

Sangrita is the traditional accompaniment to tequila in Mexico. While the kind of spirit hitherto served in Australia was best slammed down quickly, with a wince, good tequilas - particularly reposado, or aged tequilas - are better sipped with a sangrita chaser.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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