People watching our tequila review videos will see us drinking “that red stuff” with our tequila – it’s called “sangrita,” and we’ve actually written about it before. It’s a “tequila companion,” meant to be sipped slowly with your tequila.

We love sangrita, especially when it’s well made, but finding a really tasty sangrita is difficult. It should be spicy, but not TOO spicy. It should have a bit of sweetness to it, but not TOO sweet. It should have a nice texture to it, but not too watery or overly thick.

This is because there is no single agreed-upon recipe. As you travel through Mexico, you soon notice that there are wildly differing approaches, textures, and levels of spiciness.

It’s common for us to try sangrita that doesn’t measure up to our expectations, but we always order it anyway. It’s like a little game for us, knowing that at some point we’re going to find something that’s truly great.

While we were in Mexico in November, we tried the sangrita made by Miguel at the SFT Tequila Bar in Sayulita and fell in love with it. If you find yourself at the SFT, you should definitely order it.

We tried to get Miguel to cough-up his recipe, and he wouldn’t give us details on the mixture, but he did let us in on a few of his secrets. (He uses soy sauce which adds a wonderfully savory “Umami” taste.) We took this information back to the USA with us, and immediately began the process of reconstructing it.

This has become the sangrita recipe of choice for the Kitchen, and just like the SFT Tequila Bar, we’ve always got a pitcher in the refrigerator waiting to accompany a shot of tequila.

Here’s our rendition of Miguel’s sangrita:

Sangrita de Miguel
2 cups of tomato juice
1/4 cup of orange juice
1 tbsp grenadine
5 tsp soy sauce
3 tsp Worcestershire sauce
1 tsp Tabasco sauce
Ground pepper