Think this drink is just a Bloody Mary with tequila switched for the vodka? Well, almost.
This particular version of sangrita, or “little bloody drink,” comes from Chapala, Mexico, where the bartenders have not succumbed to the temptation of adding tomato juice to this concoction, as the norteamericanos do. The bloody color comes from the grenadine, so this is truly a sweet heat drink that is also salty. Some people take a sip of tequila after each swallow of sangrita, while others mix one part tequila to four parts sangrita to make a cocktail.
As I mentioned in my presentation at the Fiery Food Show, cocktail recipes can be intimidating, particularly when you’re trying to make drinks quickly. Now that we’ve had an introduction to tequila, it’s time to get serious about cocktail recipes.
Outside of the origins of tequila, which we discussed in part 1 of this series, it’s arguable that the kinds of tequila are even more critical, especially when you’re out shopping. Here are the 5 primary types of tequila that we talked about at the Fiery Foods Show.
If you missed the Fiery Foods Show this year, then you also missed a fun presentation on tequila and tequila cocktails by yours truly. With Cinco de Mayo on the horizon, it’s definitely a perfect time to summarize that presentation in a written format, so you can all benefit from the knowledge and enjoy some great tequila between now and May 5. I’ll include a classic recipe with each post, too.
This is why we don’t actually follow the plans we make when we’re plastered on tequila, kids.
I do believe the East Coast could use a stiff drink right about now. Just days ago, an earthquake rattled New York’s cage, and now a hurricane is bearing down. What next??
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