Sangrita for the Non-Conformist

Bartender Jeff Stockton of Cast Iron, Atlanta, updates the classic Tequila pairing, using tomato and roasted vegetables for a savory, gazpacho-like drink.
A tomato-based sangrita / Photo by Meg Baggott

Courtesy Jeff Stockton, bar manager, Cast Iron, Atlanta

This American riff on sangrita uses a “more is more” approach to ingredients, and decidedly emphasizes the savory to strike balance with the sour. Tomato juice is used in equal proportion to orange juice, and roasted vegetables take center stage.

“It’s a pretty unconventional approach for sangrita,” says Stockton. “It has some gazpacho-like qualities. Grilling some of the ingredients provides a char and mellowness that tempers the bite of the onion and pepper.”

A Tale of Two Sangritas
Ingredients
  • ¼ medium white onion
  • ½ dried ancho chili
  • 1 jalapeño, halved
  • 4 ounces tomato juice (Sacramento)
  • 4 ounces fresh orange juice
  • 3 ounces fresh lime juice
  • ½ teaspoon Maggi seasoning
  • ½ stalk of celery
  • ¼ medium cucumber
  • Salt
Directions

On a grill or in a cast iron pan, roast onion, ancho chili and half the jalapeño for 4–5 minutes, until onions begin to char. Remove from heat and place in a blender. Add remaining ingredients and blend until smooth, and salt to taste. Let sit for 10 minutes. Strain finely before serving.

Published on May 5, 2017
About the Author
Dylan Garret
Associate Digital Editor

A veteran of New York City’s bar and restaurant scene, Garret has lived, breathed and sweated spirits for more than a decade, working as a bartender and beverage director at establishments ranging from Michelin-starred eateries to local Brooklyn pubs. Joining Wine Enthusiast in 2015, he has very strong opinions on proper cocktail garnish. Email: dgarret@wineenthusiast.net



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