- Method
- Stirred
- Glassware
- Veladora
- Ice
- No ice
- Time
- 5 min
Sangrita
Tequila's traditional companion: citrus, pomegranate and chile, served on the side to alternate sips. It refreshes the palate and whets the appetite. This recipe serves several people.
Ingredients
- 120 mlOrange juice
- 60 mlPomegranate juice
- 30 mlLime juice
- 1 barspoonGround piquín chile
- 1 pinchFine sea salt
Volume before dilution: 210 ml
Step by step
- 1
Combine the juices, chile and salt in a pitcher.
- 2
Taste and adjust the heat and salt.
- 3
Refrigerate and serve very cold in small glasses, alongside tequila served separately.
Advance prep
Make up to a few hours ahead and refrigerate; use the same day.
Flavor profile
Story
In Jalisco, traditional sangrita is made with sour or sweet orange, pomegranate and chile; elsewhere, a tomato-based version became common. Both belong to tequila culture, and every household has its recipe.
Technical notes
Make it the same day and keep it cold: fresh juices lose aroma and oxidize within hours. The chile integrates better after a few minutes' rest.
Serving
In a small glass, alternating sips with blanco or reposado tequila.
Origin
Uncertain origin · Jalisco, Mexico (Chapala region)
A Jalisco tradition; stories of its invention around Chapala are not precisely documented.
Variations
Sangrita con tomate
With tomato juice, lime, hot sauce and spices; common outside Jalisco.
Substitutions
- Homemade grenadine, in a smaller amount, if you cannot find pomegranate juice.
Pairings
- 100% agave blanco tequila
- Chile peanuts
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Sources
Version 1 · Updated October 20, 2026