Cilantro, Chile, and Pineapple Sangrita

by0| PUBLISHED Feb 2, 2016 7:30 PM
Cilantro, Chile, and Pineapple Sangrita
Matt Taylor-Gross

This flavor-packed sipper is served alongside a neat glass of tequila at La Mezcaleria in Ajijic, Mexico. Do as many Mexicans do: A sip of tequila, a sip of sangrita—repeat, for the best experience.

Yield: makes 2 1/4 cups

Time: 2 hours 10 minutes


  • 1 <sup>1</sup>⁄<sub>2</sub> cups fresh orange juice
  • <sup>1</sup>⁄<sub>2</sub> cup fresh lime juice
  • <sup>1</sup>⁄<sub>4</sub> cup packed cilantro
  • <sup>1</sup>⁄<sub>4</sub> cup packed flat-leaf parsley
  • 1 tbsp. Worcestershire sauce
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. freshly ground black pepper
  • 2 (2-inch) cubes fresh pineapple
  • <sup>1</sup>⁄<sub>2</sub> cucumber, peeled, seeded, and roughly chopped
  • <sup>1</sup>⁄<sub>2</sub> habañero chile, stemmed and seeded
  • <sup>1</sup>⁄<sub>2</sub> serrano chile, stemmed and seeded
  • Tequila, to serve


  • In a blender, combine first 11 ingredients and purée until smooth. Pour and press the purée through a fine sieve into a small pitcher, discarding the solids. Refrigerate the sangrita for at least 2 hours. To serve, pour the sangrita into shot glasses and serve chilled alongside shots of tequila. Makes 2 1⁄4 cups.