Our take on Sangrita…
Sangrita is a traditional “back” to a shot of tequila that, typically, is tomato juice fancied up with some citrus and other flavors. And, while it does go well with tequila (mostly silver tequila if you ask me), I find it to often be too thick.
When we opened Dos Perros, we set out to make a more refined version and found the solution right there waiting for us. When you make pico de gallo, the salt leaches the water out of the tomatoes and onions and this liquid needs to be drained off or the salsa is too wet and runny. Well, what you’re draining off is basically salsa essence and what we decided was the perfect base for our Sangrita. So, we brighten that up with a bit of lime and orange juice, juce a few jalapenos into it if need be, and the result is a light and delicious foil for a shot of nice tequila.
We offer it as a complimentary side to a shot, but I really suggest that you skip it if you’re drinking one of our anejos, because I just don’t think the rich, sweet, and smooth nature of those tequilas compliments the flavor profile of the Sangrita. Just sip those on their own. Reposados are fine, but I still think the best match is a nice silver.
We also make a cocktail called Maria Clara. It’s essentially an ethereal bloody mary, served up, and made with our Sangrita rather than a more traditional bloody mary mix. A clean, light drink that embodies many of the flavors that fans of bloody maries are drawn to.
Next time you feel like a nice shot of silver tequila (my favorite is the Corzo), be sure to ask for a sangrita back. Or, if you’d prefer a mixed drink, ask for a Maria Clara. I’m sure you’ll love either.
