Comments on: DOTW: Sangrita

By: W.D.(Expo)Lapointe

W.D.(Expo)Lapointe — Mon, 25 Aug 2008 02:06:13 +0000

My ride to Tequila,Jalisco never showed, so I’m sure I missed my best chance for authenic sangrita, but I sure did aquire an addiction to the gallons of the tomato based version I found in Oaxaca City! My neighbourhood here in Nova Scotia love my home grown version and brought lots of tequila to my door just to share with my extra picante sangrita. See you in Puerto Escondido this winter and please bring some Don Julio and no mescal!! Expo

By: Julie

Julie — Sun, 20 Jul 2008 15:40:50 +0000

My husband and I were in Mexico last week and this was served in three shot glasses. The first was fresh lime juice, the second was the teq, and the 3rd was the Sangrita during a teq tasting. They explained we should take a sip starting with the lime juice and ending with the Sangrita – refreshing!

By: elizabeth murphy

elizabeth murphy — Tue, 08 Jul 2008 14:42:00 +0000

I recently discovered sangrita from reading best seller John D. MacDonald’s “Dress Her In Indigo” (pg. 29) published in 1969, part of the fantastic Travis McGee adventure series. While on a case in Oaxaca Mexico, Travis & Meyer drank tequilla afiejo commemorativo with chasers of “tomato juce, citrus juices, with several varieties of peppers and spices”. MacDonald wrote “The chaser’s full name is sangrita de la viuda, which means for some reason I yet to learn,”little blood of the widow”. So I guess some Mexicans have been using tomato juice for a long time. I highly recommend the drink and especially the books!

By: Jeffrey Morgenthaler » How to Make Sangrita

Jeffrey Morgenthaler » How to Make Sangrita — Tue, 10 Jun 2008 10:07:28 +0000

[...] While this is far from the final word on sangrita – I’ll still continue to enjoy the tomato varieties (1,2,3), I think you’ll find a brightness and depth of flavor from this version that plays better with a wider variety of mezcals and tequilas than its heavier gringo cousin. [...]

By: Chubbypanda

Chubbypanda — Mon, 04 Jun 2007 21:05:43 +0000

Interesting. Whatcha think of using blood oranges with this?

By: Cameron

Cameron — Sun, 03 Jun 2007 17:26:16 +0000

Christiane: Welcome! As Anita and Steve mention, there is a significant contingent of folks who feel that tomato-based sangrita is anything from an abomination to simply misguided. Saveur has an all-fruit-juice version. Sandi: Nope, not the same thing, but I'll never turn down a good sangria. Have you tried making white-wine sangria? It's a great drink for a lazy brunch. Cookie: Orale, homegirl. Mi casa es su casa.

By: Christiane

Christiane — Sun, 03 Jun 2007 00:24:59 +0000

I love the looks of this, although I’m not sure I could get past the tomato juice. In theory, it sounds good though.

Love the blog, btw. I found you through Tastespotting.

By: sandi @ the whistlestop cafe

sandi @ the whistlestop cafe — Sat, 02 Jun 2007 18:32:53 +0000

I just posted a Sangria recipe~ which I would have though to be the same as sangrita. Very different!
This looks like something I have to try!

By: cookiecrumb

cookiecrumb — Fri, 01 Jun 2007 22:53:48 +0000

I’m comin’ over, vato.

By: Anita

Anita — Fri, 01 Jun 2007 16:49:27 +0000

Steve: A few sites mentioned that, traditionally, the drink’s red color comes courtesy of grenadine, not tomato. Purists scoff at the tomato-based versions, although they are, far and wide, the most prevalent recipes on the web. (And, as you suggest, the most popularly served in Mexico, tambien.)

Lord, I hope we’re not promoting the Mexican equivalent of the vodka martini… At least we covered our bases with the Pom.