Sangrita with cucumber

8 servings

5 minutes

Sangrita with cucumber is a bright and refreshing drink that perfectly complements tequila. It originates from traditional Mexican cuisine, where sangrita serves as a balance to strong alcohol, highlighting its flavor with freshness and a hint of spiciness. In this author's version of the classic recipe, cucumber plays the main role, giving the cocktail an unexpected coolness and delicate freshness. The blend of tomato, orange, and lime juices with a dash of Tabasco sauce creates a rich bouquet of flavors – from sweet to spicy. Seasoned with salt and black pepper, this drink becomes a harmonious addition to the tequila drinking ritual. Sangrita is consumed after tequila, enhancing its taste and creating a smooth, lingering aftertaste that makes this duo unforgettable.

Energy value per serving

• Calories: 34.2
• Proteins: 1.3g
• Fats: 0.3g
• Carbohydrates: 7.1g

Ingredients

• Tomato juice: 600 ml
• Orange juice: 300 ml
• Lime juice: 60 ml
• Cucumbers: 150 g
• TABASCO®: 20 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Put diced cucumber into the pitcher.

   Required ingredients:

   • Cucumbers: 150 g

2. Pour lime, orange, and tomato juice and Tabasco.

   Required ingredients:

   • Lime juice: 60 ml
   • Orange juice: 300 ml
   • Tomato juice: 600 ml
   • TABASCO®: 20 ml

3. Add salt and ground black pepper and gently stir with a cocktail spoon.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

4. Pour tequila and sangrita into shot glasses.

5. Drink tequila and chase it with sangria.