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.
- 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
- 1Using 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.
- 2To 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.