Hot-blooded Tequila’s sidekick, sangrita, gets its moment in the sun
The Daily - Arts and Life - Saturday, July 16, 2011
On a recent trip to Mexico’s tequila territory, my favorite discovery wasn’t the spirit itself, but the tiny glass with the blood-colored liquid served next to it.
Sangrita — literally “little blood†— is served in a glass alongside tequila, its traditional Mexican partner. The basic version is a mix of citrus fruit with spicy chili powder and, sometimes, a shot of tomato juice. From there, the options are endless. Sipped one after the other, tequila and sangrita play off each other, not only keeping the tongue from suffering alcohol overload but also enhancing each others’ flavors and revealing complexities. Despite close to 100 years of civilized enjoyment in Mexico, sangrita is only now coming into the limelight north of the border, thanks in part to bartenders like New York City gun-for-hire Toby Cecchini.
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