Sangarita is a drink served in Mexico as a tequila chaser as it helps to settle the stomach. It can also be served without tequila to help soothe the stomach or you can add a shot of tequila directly to it for what I call a “Mexican Bloody Mary”. It is quite easy to make and is actually very nutritious. The recipe below is for a little over a gallon, but it can be easily paired down to make smaller amounts.
- 1/2 Gallon of Tomato Juice
- 1/2 Gallon of Orange Juice
- 4 Tablespoons of Grenadine
- 4 Tablespoons of Lime Juice
- 1/2 Tablespoon of Salt
- 1/2 Tablespoon of Chile Powder
- 1 Small Can of Corn
- 1 Small Can of Sliced Black Olives
1) In a large pitcher combine the tomato juice and orange juice and stir until thoroughly mixed together
2) Next, add in the lime juice, grenadine, salt and chile powder and stir until completely mixed
3) Let chill in the refrigerator for at least ten minute, but preferably for an hour or more.
4) Pour into cups and garnish with a little corn and sliced black olives in each cup
5) You have now made Sangarita! If you want to take it a step further and make “Mexican Bloody Marys” just add a shot of tequila to 2/3 cup of Sangarita
Until next time, keep Making a Homestead, one day at a time.