The best way to make Sangrita is the old school, traditional Mexican way: In the morning, prepare a salad with things like tangerines, papayas, cucumbers, mangoes and pomegranate, then dress it with fresh-squeezed lime and chamoy, a pickled fruit sauce. Eat the salad, then reserve the leftover juices. Later that day, strain the juices into glasses and sip alongside tequila. That’s the real way to make authentic Sangrita. But it’s certainly not the quick way. Our recipe can be made in much less time and tastes almost as good.

Sweet, Spicy


  • 1.5 oz Tequila
  • 1 oz Orange Juice
  • .75 oz lime juice
  • .5 oz Grenadine
  • .25 tsp Chile Powder
  • .25 tsp Tajin Clasico


Step one

Add the orange juice, lime juice, grenadine, chile powder and Tajin to a shaker. Shake without ice and pour into a tall shot glass.

Step two

Pour the tequila into another tall shot glass.

Step three

Serve the tequila and Sangrita side by side and start sipping.

Contributed by Supercall

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Mix It Up!

For a more savory variation, shake 2 ounces of tomato juice with 1 ounce of lime juice, .5 ounce hot sauce and .25 teaspoon each of chili powder and salt.

Recommended Tequila: Astral Tequila, Pueblo Viejo Blanco, Patron Silver, Hornitos

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