Sangrita Cocktail Recipe

Sangrita Cocktail Recipe

There are elements of all three cocktails in this cocktail recipe that combine to make an incredibly tasty, spicy cocktail made with Tequila. Designed for Cabo Wabo Tequila so that blanco tequila could be featured, the red pepper sangrita margarita reflects the brand’s personality. As soon as you get your pepper mix right, the recipe is easy. It starts with a tomato base, goes sour, then adds a touch of heat with havana hot sauce and lastly adds some savory with a red pepper puree. Pureed red peppers are meant to be mild (the Tabasco makes it spicy). Red bell peppers are an alternative to green bell peppers (available in many stores as well). Put a chile pepper in if you want it to be spicier.

Tips

  • It is possible to increase or decrease the batch as necessary. As long as the ratio remains 3 parts tomato juice to 1 part each pepper puree and sour mix, you can add or subtract any of the ingredients to taste.
  • Containers made of plastic may absorb spices and may leave behind residual flavors or odors. Whenever possible, make sure that this mix is stored in a non-porous container, such as a glass jar. Pepper mix can also be used to make an excellent bloody mary base and will chase well with sangrita.

Cocktail strength (from 1 to 10 scale)

The strength of Sangrita Cocktail Recipe cocktail is 4 out of 10.

Nutrition (calories per serving)

The estimated calories of Sangrita Cocktail Recipe cocktail is 232 calories per serving.

Preparation time (minutes)

The time it takes to create Sangrita Cocktail Recipe cocktail is 10 minutes.

Tools needed

  • cocktail shaker
  • glass container

Glass

  • margarita glass

Ingredients (ML/OZ)

  • 1/3 cup sour mix
  • 2 cups tomato juice
  • 1/3 cup roasted red pepper purée
  • 1 dash habanero hot sauce (to taste)
  • 1 1/2 oz blanco tequila
  • lime wedge and sliced red bell pepper (for garnish)

Steps to Make It

  • For the purée, stir the tomato juice, sour mix, and red pepper puree together in a glass container.
  • Add one dash habanero hot sauce at a time. (to suit your taste)
  • Seal the glass container and store it in refrigerator for atleast a week.
  • For the drink, pour the tequila and pepper mix in a cocktail shaker filled with ice.
  • Roll the mixture one shaker into another five times.
  • Stir or shake the cocktail.
  • Strain it into a chilled margarita glass.
  • Use a lime wedge or red pepper slice to garnish.
  • Serve and enjoy.

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