Clamato Sangrita With Jalapeño and Coriander Recipe

Clamato Sangrita With Jalape\u00f1o and Coriander Recipe

[Photograph: Vicky Wasik]

Though the original sangrita, a bright, tart, spicy fruit drink served as an accompaniment to tequila (preferably a high-quality sipping tequila), 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.

Why It Works

  • A base of Clamato gives this drink the tomatoey flavor that's most commonly seen in sangrita nowadays, plus a little extra savoriness from the clam juice and celery salt.
  • Ingredients like Worcestershire sauce and ground coriander enhance the drink's savoriness even further, while lemon juice brightens it up.
  • Yield:Makes enough for 4 shots sangrita
  • Active time: 5 minutes
  • Total time:5 minutes, plus chilling time


  • 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


  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.