Suey’s Sangrita
By ltrodrigu
This tequila-shot-and-spicy-chaser combo comes from “The Craft Cocktail Party,” a new book from Julie Reiner of New York’s Clover Club and Flatiron Lounge that is a font of recipes for crowd-friendly drinks. You can sip the tequila separately or pour the shot right into the glass of sangrita, Bloody Mary-style. If you want a spicier sangrita, leave the seeds in the jalapeño.
- 5
Ingredients
- 1 jalapeño, halved and seeded
- 15 ounces tomato juice
- 6 ounces fresh orange juice
- 2 ounces fresh grapefruit juice
- 1 ounce fresh lime juice
- 1 ounce Tabasco hot sauce
- 1/2 ounce Cholula hot sauce
- 1 teaspoon salt
- a pinch of smoked paprika
- a pinch of white pepper
- 5 2-ounce shots blanco tequilla
Preparation
Step 1
In a pitcher, combine jalapeño, tomato juice, orange juice, grapefruit juice, lime juice, Tabasco hot sauce, Cholula hot sauce, salt and a pinch each of smoked paprika and white pepper. Stir to combine, cover and chill in the refrigerator for 30 minutes. Remove jalapeño before serving.
Serve in a Collins glass filled with ice accompanied by a 2-ounce shot of blanco tequila.