Tequila & Sangrita

A napkin scribble from a rickety old bar in lovely Puebla ten years ago! I remember the barman meticulously going through the ingredients with me as we shared a few shots. It was the first I heard of sangrita, something I think perfectly embodies the flavors of Mexico. A good tequila--according to my host and from the look of the locals--was best sipped with this sangrita chaser.

1/4 small onion

2 green jalapenos, seeded & chopped

4 coriander roots, washed & scraped

1/2 tsp smoked paprika

400 ml fresh tomato juice

100 ml freshly squeezed & strained orange juice

50 ml fresh lime juice

lime quarters to garnish

silver or reposado tequila

1. using a muddler, pound together onion, chili, coriander, paprika and 1/2 tsp salt until well combined (barman said blender ok too)
2. transfer mixture to a jug and stir in juices, then refrigerate at least an hour for flavors to develop
3. to serve, pair small tumblers of sangrita with tall caballitos/shot glasses of room temperature tequila (can also combine to make a cocktail shaking about 30 ml and 70 ml per person, but better to leave this for the ladies)