Clamato Sangrita With Jalapeño and Coriander Recipe

Daniel Gritzer
Clamato Sangrita With Jalape\u00f1o and Coriander Recipe
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  • Yield:Makes enough for 4 shots sangrita
  • Active time:5 minutes
  • Total time:5 minutes plus chilling
  • Rated: 5.0
This recipe appears in:
Ditch the Salt and Lime: Sangrita Is What Your Tequila Needs

[Photograph: Vicky Wasik]

Chasing a shot of tequila with lime is routine. But with good tequila, the best way to enjoy it is not as a shot, but sipped with sangrita—a bright, tart, spicy fruit drink—on the side. While the original was made without tomato, this version references the tomato-spiked sangritas most common today by combining Clamato with savory ingredients like onion, cilantro, coriander seed, jalapeño, and Worcestershire sauce. It's like a Bloody Maria with the tequila on the side.

Ingredients

  • 2 (5.5-ounce; 160ml) cans Clamato (clam-flavored tomato juice)
  • 10 cilantro leaves
  • 3 ounces (90ml) fresh juice from 3 lemons
  • 2 tablespoons (30ml) diced white onion
  • 1 tablespoon (15ml) diced jalapeño pepper
  • 1/4 teaspoon ground coriander seed
  • 1 teaspoon (5ml) Worcestershire sauce
  • Kosher salt

Directions

  1. 1.

    In a blender, combine Clamato, cilantro, lemon juice, onion, jalapeño, coriander seed, and Worcestershire sauce. Blend at high speed until solids are thoroughly blended into liquid. Season lightly with salt. Chill in the refrigerator or by stirring with ice briefly and then straining. Serve in a shot glass alongside a good-quality silver tequila.

Mexican Food

(and Tex-Mex favorites)
Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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