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Sangrita de Toro





Yields
Serves 1




Total Time
5 mins

A spicy take on a Bloody Mary, with tequila instead of vodka. The chile salt makes enough for about 6 cocktails. The recipe comes from Silvana Salcido Esparza, chef-owner of Barrio Café and Barrio Queen in Tucson.

su-Sangrita de Toro




Photo: Alex Farnum
 1 tablespoon kosher salt
 1 teaspoon ground arbol chiles* plus 1 whole arbol chile, crushed slightly with a mallet
 1 lime wedge plus 1 tbsp. lime juice
 1 1/2 ounces (3 tbsp.) 100 percent tequila blanco, such as Patrón or Herradura
 3 ounces (6 tbsp.) Bloody Mary mix
 3 dashes hot sauce, such as Tapatío
Step 1
1

Combine salt and ground chiles on a small plate. Rub the rim of a chilled 12-oz. glass with lime wedge, then dip in salt mixture.

Step 2
2

Fill a cocktail shaker three-quarters full with ice. Add lime juice, tequila, Bloody Mary mix, and hot sauce and shake until cold. Pour ice mixture into glass and garnish with whole chile. For a thinner cocktail, let it sit on ice about 5 minutes.

Step 3
3

*Find arbol chiles at Latino markets. Grind about 2 minutes in a clean spice grinder.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 154Calories from Fat 2
% Daily Value *
Total Fat 0.4g1%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1022mg43%
Total Carbohydrate 7g3%

Dietary Fiber 1.8g8%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.