Hugo’s Sangrita Recipe

I’ve been hanging onto this recipe for a good while. I’ve made it several times for friends, but I figured I should share it with BBBC readers.

I went to a great, upscale Mexican restaurant called Hugo’s (on Westheimer in the Galleria) in Houston, TX, October 30, 2006. Yes, that’s how long I’ve had this recipe. That evening, I ordered some tequila shots (Patron silver) and the bartender sent out two shot glasses, one with tequila and one with a sangrita chaser. Sangrita has several great uses.

This recipe makes a lot, so you could cut the recipe for smaller batches…

In a blender, mix:

• 24 oz of orange juice
• 12 oz of lime juice
• 6 oz worchestershire
• 5 Seranno peppers (de-seeded)
• 4 garlic cloves
• 2 tablespoons ground black pepper
• 2 tablespoons of salt

After blending, mix with:

• 2 cans of 46 oz tomato juice

Sangrita is good as:

• a tequila chaser (traditional usage)
• Bloody Mary (vodka)
• Bloody Maria (tequila)
• Michelada (one 12 oz mexican light beer, 1 1/2 oz lime juice, and 1/2 oz sangrita.) I tried it with Pacifico beer, but I’m sure any light mexican beer would work like Sol or Modelo Especial. You wouldn’t want to use something like Corona or Dos Equis as their flavor is too heavy. Salt the rim of the glass, fill glass to two inches from the top with ice, then pour in lime juice, sangrita and beer. Makes for a very light and tasty drink. Good for a hot summer afternoon.
• you could probably use it like a brunch drink too instead of just drinking just plain old tomato juice or V8

I tried all these combinations at Hugo’s. You should try them too!!! I think David [my bossman] liked the Bloody Mary the most. I liked it as a chaser best, but the Michelada and the Bloody Maria were damned tasty, too.