The new recipe swirling around inside that gleaming metal dream-machine has changed too: it's a 50/50 mix of Sombra mezcal and Astral tequila, lime juice, ice, and agave. The result is a margarita clearly superior to what's currently in the company's restaurants, though it's a bummer they don't salt the rims.
Chipotle worked with the organic sangria-makers at Eppa to create a grenache and tempranillo grape-filled sangria that actually tastes like wine. Hooray for the drink not being a sugary mess! Betts is still tweaking the recipe, but for now there's a mix of pomegranate, blood orange, acai, blueberry, and citrus essences. And ideally it'll be available on tap, as it's more environmentally friendly than throwing out glass bottles whenever someone orders a sangria.