Spice up a Meal at Lola’s Mexican Kitchen with a Jalapeno Sangrita

Jalapeño Sangrita
Lola’s Mexican Kitchen
(one serving)
â–   1 ¼ oz Milagro Tequila
â–   1 oz agave nectar
â–   1 oz fresh orange juice
â–   1 oz tomato juice
â–   ½ oz fresh lime juice
â–   ½ oz fresh grapefruit juice
â–   ¹⁄8 tsp chili powder
â–  ¹⁄8 tsp Sriracha sauce
â–  1 slice roasted jalapeño
â–   Pinch sea salt
â–   Pinch cinnamon
Rim a highball glass with sea salt or a cinnamon/sea salt blend. Combine all ingredients in glass and stir. Add ice and garnish with an orange wheel and a cinnamon stick (or whole roasted jalapeño, as pictured).
“Sangrita, which means ‘little blood’ [is a category of nonalcoholic chaser that] was created to accompany a shot of tequila,” explains owner Ralph Battista. “We’ve combined the two to make a delicious apéritif that cleanses the palate with each peppery sip—it’s the perfect way to prepare your taste buds for a Mexican meal.”
Bottoms Up: 169 E Post Rd, White Plains (914) 358-4939; lolaswp.com

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