![Red Sangrita.](https://cdn.statically.io/img/www.foodandwine.com/thmb/LbL4C2PeU9ntcnX8SvDd0CuZox0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2010-xl-cocktail-red-sangrita-21c240f53c07499e9b48d886455bbdce.jpg)
Yield:
6 drinks
Cook Mode
(Keep screen awake)
Ingredients
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About 9 ounces blanco tequila
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15 ounces tomato juice
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1 1/2 teaspoons freshly ground pepper
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1 teaspoon salt
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1/2 jalapeño (with seeds for a spicier drink)
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3 ounces fresh grapefruit juice
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2 ounces hot sauce
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7 ounces fresh orange juice
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1 1/4 ounces fresh lime juice
Directions
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In a large container, combine all of the ingredients except the tequila and stir until the salt is dissolved. Let stand for 15 minutes (30 minutes for a spicier drink). Discard the jalapeño and refrigerate the sangrita until chilled, about 2 hours. Stir well and pour into rocks glasses. Serve with shots of tequila alongside.
Originally appeared: November 2010