Fast Recipes

Tequila and sangrita

Australian Gourmet Traveller fast drink recipe for tequila and sangrita

By Pat Nourse
  • Serves 4
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.


  • 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.