Sangrita Improvisada
Oct 26, 2013 15:36:22 GMT
Post by Don Cuevas on Oct 26, 2013 15:36:22 GMT
Sangrita is an adjunct for drinking alongside a shot of Tequila, or perhaps mezcal. You could also mix it. It is one of the Bloody Mary María family. It is not that abomination, "SANGRÍA", a dreadful melange of fruit juice, wine and sparkling water.
I think we may have discussed this elsewhere before???
The inferior bottled, premixed sangrias are to be avoided. I'd rather drink my trago with nothing than "Viuda de Sánchez" Sangrita, por ejemplo.
The best sangrita ever is that served at the restaurante campestre, La Mesa de Blanca, in Ziracuaretiro, Michoacán.
It's thick, complex, tangy, spicy and sweetish all at once.
Mezcal left, sangrita, right.
This morning, at home, I wanted to squeeze oranges for juice, but I only had 5 oranges, not enough for two people. But I had several decent round tomatoes.
I decided to create a sangrita improvisada. I juiced the oranges, cut up 1 1/2 tomatoes, squeezed 2 Mexican limes, put all in a blender, with salt to taste, a little sugar. some coarsely ground dark dried chile "powder", and blended it all. I decided then that what it needed was some fresh cilantro.
Still, some unifying ingredient was lacking. Then I decided to finally open a bottle of Pomegranate Molasses. A couple teaspoons of the molasses was added.
Now it was coming together.
The final touch was to put in a generous jigger of some Orange Peel Infused Tequila I happened to have (used in making my Pan de Muertos.)
This was the drink, while not much to look at, that hit the nail on the
cabeza.
(No pic available. But to compensate for the lack, heres one, totally unrelated, of an Ecuadorean naranjilla, or lulo.)
I think we may have discussed this elsewhere before???
The inferior bottled, premixed sangrias are to be avoided. I'd rather drink my trago with nothing than "Viuda de Sánchez" Sangrita, por ejemplo.
The best sangrita ever is that served at the restaurante campestre, La Mesa de Blanca, in Ziracuaretiro, Michoacán.
It's thick, complex, tangy, spicy and sweetish all at once.
Mezcal left, sangrita, right.
This morning, at home, I wanted to squeeze oranges for juice, but I only had 5 oranges, not enough for two people. But I had several decent round tomatoes.
I decided to create a sangrita improvisada. I juiced the oranges, cut up 1 1/2 tomatoes, squeezed 2 Mexican limes, put all in a blender, with salt to taste, a little sugar. some coarsely ground dark dried chile "powder", and blended it all. I decided then that what it needed was some fresh cilantro.
Still, some unifying ingredient was lacking. Then I decided to finally open a bottle of Pomegranate Molasses. A couple teaspoons of the molasses was added.
Now it was coming together.
The final touch was to put in a generous jigger of some Orange Peel Infused Tequila I happened to have (used in making my Pan de Muertos.)
This was the drink, while not much to look at, that hit the nail on the
cabeza.
(No pic available. But to compensate for the lack, heres one, totally unrelated, of an Ecuadorean naranjilla, or lulo.)
