Spicy Pineapple-Cucumber Sangrita Recipe

Spicy Pineapple-Cucumber Sangrita Recipe

[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 with sour oranges and pomegranate, this one blends tropical pineapple juice with just a hint of cooling cucumber, then heats things up with a dash of chili powder. Serve it alongside a high-quality silver tequila.

  • Yield:Makes 1 shot sangrita
  • Active time: 5 minutes
  • Total time:5 minutes plus chilling


  • 1 ounce (30ml) fresh pineapple juice (see note)
  • 3/4 ounce (20ml) fresh juice from 2 limes
  • 1/4 ounce (7ml) fresh cucumber juice (see note)
  • 1/4 teaspoon sugar
  • Pinch Pequin chili powder (you can substitute cayenne or another hot red chili powder)
  • Kosher salt


  1. 1.

    In a small bowl, combine pineapple juice, lime juice, cucumber juice, sugar, and chili powder. Stir until sugar is completely dissolved. Season very lightly with salt. Taste and adjust ingredients as desired. Chill in the refrigerator or by stirring with ice briefly and then straining. Serve in a shot glass alongside a good-quality silver tequila.