The sangrita recipe I found, with two of our favorite
cheap tequilas from Cazadores - their reposado and anejo.
Only twice before Monday had I ever had sangrita, however. It's the "palate cleanser" of tequila tastings. Apparently the recipes vary widely... I have no idea what the under-pinning theory of a sangrita is, or the non-negotiable ingredients. However, the last one I tasted was delicious and tasted almost like a pico-de-gallo salsa with strawberries, blended into a smoothie consistency. It wasn't gross. Think mango salsa... sweet, but there's onion and spice kick...
I looked it up and it is EASY. And man, does it make for a sophisticated tequila-tasting party. You gotta try it. If you have never hosted one, and don't know where to start -- grab Cazadores' reposado and anejo. They're relatively inexpensive and the best bang for your buck. Delicious.
When you're serving it, serve shots of tequila to taste, and then shots of the sangrita for sipping in between tequilas. Mmmm!
Here's the recipe I found. (assembles in about 90 seconds)
However, because I just can never leave anything alone, I modified it TWICE and made my two girlfriends and husband taste all three. The original was one gal's favorite, but the other three of us loved variation #1. Here ya go:
Variation #1.
Follow the directions for the original except:
- substitute 1 1/2 sliced/pitted peaches for the grenadine
- Puree it all in a blender to get it smooth
Variation #2.
- substitute 3 roma tomatoes for the tomato juice
- substitute 1 1/2 sliced/pitted peaches for the grenadine
- double the tobasco
- Puree it all in a blender
Interestingly, most of us loved the little peachy punch of Variation #1. The original recipe tastes a lot like a spicy bloody mary mix. You probably could use it, in fact ... just add vodka.
Cheers!
Please tell me that you also destroy your kitchen like this with a simple 90-second recipe!
No comments:
Post a Comment