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VIVA SANGRITA!!

March 30, 2012

The Ocho Tequila Competition is Back
By Francine Cohen

While the literal translation of sangrita is “little blood”, for many drinkers looking for a tequila accompaniment (or a morning after cure), sangrita is a delicious Mexican blood transfusion. The traditional Jaliscan partner to a fine Tequila, and a great palate reviver, is, in its most traditional form a recipe that calls for tomato juice, orange juice, lime juice, and a spicy element, either hot sauce or fresh or dried chilis.

Tequila Ocho and the Bon Vivants believe Sangrita is much more than that. For them Sangrita is a seamless blending of tart, sweet, spicy, and savory. They say, “When made with love, imagination, and paired with the right tequila, it becomes a ritual, and is a transcendent drink experience. We believe this pairing is the best way to enjoy Tequila Ocho.”

The brand and the gentlemen of Bon Vivants (and the lovely Ivy Mix) charge you with this exquisite task: Craft your finest, original, thought and palate provoking Sangrita to pair with one of the 3 Tequila Ocho expressions currently available in your market.

The guidelines: You are not restricted to the traditional recipes for Sangrita. Rather, we encourage you to think outside the box. Be innovative, while using the parameter of the collective, tart, sweet, spicy, and savory as your only guideline. Regional contests will be held this year in San Francisco, New York, Los Angeles, Miami, Chicago, and Boston with the finals being held in New Orleans. Use your imagination and technique, and you may find yourself as a regional finalist, or better, as a national finalist.

The prize: The VIVA SANGRITA! National Champion will be escorted south, to the highlands of Jalisco, to visit the home of Tequila Ocho and experience all this amazing spirit has to offer, in the place of its birth.

The fine print: PLEASE SUBMIT YOUR RECIPES TO – www.vivasangrita.com Submission deadline is 12am PST on April 7th 2012.

Features

SOUTH OF THE BORDER BEVERAGE INSPIRATION

November 17, 2010

LeNell and Demian’s observation of drink preferences above and below the border got us thinking about the time we spent in Mexico this year, harvesting the piña in Herradura’s (www.herradura.com) agave fields and sipping refreshing beverages throughout a long hot day.

Every meal in Guadalajara seemed to come with either a Michelada or a glass of tequila (neat) accompanied by a zingy sangrita. Far away as we were from our beloved NYC based pickle back, the two-for-the-road drinking style wasn’t lost on us and we appreciated the one-two punch of flavors delivered from the earthy sweetness of tequila and the spicy, tangy hit of sangrita.

In honor of LeNell and Demian’s Casa Coctel (www.casacoctel.com) patrons who are swigging beer, brandy and Piña Coladas with great joy, we bring you a few north of the border interpretations of south of the border favorites that we know will bring joy to your mouth too.

Verdita
By Jason Rowan – Embury Cocktails

2 bunches mint
2 bunches cilantro
46 oz. pineapple juice (1 large can)
1 medium sized Jalepeno

Roughly chop jalepeno
Put 1 bunch mint and 1 bunch cilantro in blender
Add pineapple juice so liquid and produce reach the 2 ½ cup mark
Add ½ jalepeno**
Puree
Repeat process
Combine both batches and strain into shot glasses.

Serves approximately 35 shots
***Best paired with Milagro Reposado. The complex, tropical fruit and spicy finish of the tequila is the perfect companion for the fresh, bright mint and cilantro flavors.

Dragón Rojo
By Charles Steadman – Echo Palm Beach

12 oz. Singha Beer
1 oz. Fresh Lime
1 oz. Crystal Hot Sauce
1/2 oz. Soy Sauce

Build lime, hot sauce, soy sauce into glass with ice and stir. Pour in beer.
Garnish: Lime Wheel and Togarashi Salt Rim

Sangre De Migrante
By Shane Tison – The Randolph at Broome

2 oz Fidencio Mezcal
½ oz Nux Alpina Walnut Liqueur
½ oz Cuarenta y Tres Orange Liqueur
1 oz Fresh Lemon Juice
1 oz Randolph Sangrita

Shake with ice
Mesquite salt the rim
Garnish with a chili chocolate dipped lemon wheel

Randolph Sangrita Recipe
By Shane Tison – The Randolph at Broome

1 qt Clamato juice
1 oz puree of La Morena Cipolte Pepper
½ oz Stubbs Mesquite Liquid Smoke
1 oz Goya Sofrito Tomato Cooking Base
1 tsp La Costena Mole Spice
1 bar spoon Fee Bros. Aztec Chocolate Bitters
5 dashes McCormick Celery Salt
2 oz Fresh Lime Juice
3/4 oz Kosher Salt
1 oz Honey

Combine all ingredients to at least a half gallon pitcher. Whisk briskly to incorporate all sediment. Immediately strain half to 1 ltr receptacle. Whisk briskly again and strain remainder to receptacle.

Evil Michelada
By Naren Young – Locanda Verde

1/2 oz. tequila
1/2 oz. mezcal
1/2 tsp. chipotle puree
Juice of 1/2 lime

Pour over ice, add beer and stir well
Served in a glass rimmed with smoked paprika/salt mixed together

Photo by Charles Steadman