Summer is a “pitcher perfect” time to whip up batches of drinks, and this week I’m featuring Sangrita, which is a tomato-orange juice blend with a peppery kick. It’s typically used as a chaser for tequila shots, but here the two are combined, resulting in a blend that earns raves at brunches, according to its creator Sharon Tyler Herbst. It may also be good alongside burgers at your Fourth of July gathering, or on its own anytime you want a little something different with a kick.
This drink (which appeared in Drinks magazine) is meant to be spicy, though go easy with the hot sauce, cautions Herbst. You can always add more, but there’s no way to get it out once it’s in. (Herbst is the author of The Ultimate Guide to Pitcher Drinks, among many other food and drink books.)
It’s recommended you refrigerate this creation at least four hours, so plan ahead. But that works out well so you can cross drink-making off your list and look forward to enjoying your own party. Cheers!
Makes ten 51⁄2-ounce servings
2 1⁄4 c. silver or gold tequila
1 1⁄2 c. tomato juice
1 1⁄2 c. orange juice
3⁄4 c. fresh lime juice
3⁄4 c. grenadine syrup
2 tsp. Worcestershire sauce
1 to 1 1⁄2 tsp. hot pepper sauce
1 tsp. salt
1⁄2 tsp. ground allspice
Garnish: 12 orange slices
Combine all ingredients except garnish in a pitcher that holds at least 65 ounces; stir well. Cover and refrigerate at least 4 hours.
Moisten the rims of ten 8-ounce wineglasses with a little orange juice, then dip rim into salt. Fill glasses three-quarters full with crushed ice. Add drink mixture; garnish each serving with an orange slice, hooking it over the rim. Serve with a straw.