Spicy Pineapple-Cucumber Sangrita Recipe

Spicy Pineapple-Cucumber Sangrita Recipe

[Photograph: Vicky Wasik]

For this sangrita, a refreshing accompaniment to tequila, we combine tropical pineapple juice with just a hint of cooling cucumber, then heat things up with a dash of chili powder. Serve it alongside a high-quality silver tequila.

Why It Works

  • Pineapple, a fruit often sold dusted with chili powder by Mexican vendors, pairs well with the spicy Pequin chili powder in the sangrita.
  • The cooling effect of the cucumber juice helps bring the sangrita into balance.
  • Yield:Makes 1 shot sangrita
  • Active time: 5 minutes
  • Total time:5 minutes, plus chilling time


  • 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.