A Sangrita Recipe for the Traditionalist | Wine Enthusiast Magazine
Wine bottle illustration Displaying 0 results for
Suggested Searches
Articles & Content

Sangrita for the Traditionalist

Courtesy Alex Valencia, bartender/partner, La Contenta, New York City

A native of Jalisco, Mexico, Valencia now helms the bar at La Contenta where he shines a light on mezcal, Tequila, and lesser known Mexican spirits like raicilla and sotol.

“Growing up as a kid in Guadalajara, I remember my sister and me drinking sangritas when we were just 9 years old,” Valencia said. “My mom used to make these with grapefruit juice, hot sauce, salt, and pepper. This is the recipe I grew up on, and we never used tomato juice … Other families in different regions and states of Mexico had their own takes on the sangrita, some with grapefruit soda or lime juice.”

He adds, “In Mexico, there’s not a heavy cocktail culture so this mixture was created to compliment tequila.”

Valencia’s recipe focuses on simplicity and tartness to refresh the palate after each sip of Tequila.


8 ounces fresh grapefruit juice
2 ounces fresh orange juice
4 ounces fresh lime juice
5–10 dashes hot sauce (more or less to taste)
Ground black pepper


Combine all ingredients and stir. Add salt and pepper to taste.