Name: Tequila and sangrita
Yield: 4
Ingredients: 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

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.

Ingredients

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

Main

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.

Pat Nourse

Styling by Andy Harris