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Tequila and sangrita

Tequila and sangrita

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.

Tequila and sangrita

Serves 4
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


1 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.
2 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.


RECIPE Pat Nourse PHOTOGRAPHY Anson Smart STYLING Andy Harris

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