Mexican sangritas often accompany tequila or mezcal tastings (flights). They are traditionally tomato or orange based. Options for either one are in the recipe below.
In a small bowl or pitcher, combine orange juice, lime juice, grenadine or pomegranate juice, chili powder and salt. Stir thoroughly. Taste and adjust lime, grenadine, chili powder, or other ingredients if desired.
4 ounces fresh orange juice, 3 ounces fresh lime juice, 2 ounces grenadine or pomegranate juice, 1/2 to 1 teaspoon powdered chili spice, 1/2 teaspoon salt
Chill in the refrigerator or by stirring with ice briefly and then straining. Serve in a shot glass alongside a good-quality blanco or reposado.
Notes
For the Tomato Sangrita:
4 oz fresh orange juice
4 oz tomato juice, (with a bit of sugar or grenadine)
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