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