The combination of "tequila-sangrita": the recipe for cooking and the proper application

After the removal of the "Iron Curtain", the inhabitants of the former USSR were actively and with pleasure acquainted with new dishes and drinks, which were known only to books and rare "bourgeois" films. The list of pleasant "strong" discoveries included tequila; But few people know that her indispensable companion should be sangrit.

What is unique about tequila

We will deal first with a new acquaintance. Either by ignorance, or by old memory, many consider her a cactus moonshine. However, the original plant from which this drink is made - blue agave is a relative of lilies, but externally rather similar to all known indoor aloe. When cultivating this plant, its shoots are regularly cut off; All unclaimed juices accumulate in thickening, which looks like pineapple. Agave is grown for 12 years, during this time "pineapple" grows in weight almost a centner. At the age of 12 the plant is cut, the juice is squeezed out and goes to the production of tequila.

The drink can be made of different strengths - from 35 degrees to 55 degrees. Tequila varieties of the usual degree (38-40) are most in demand. Fans of this drink assure that the hangover after it does not threaten, if not mixed with anything.

Good news can be considered the lack of low-grade tequila (if it is, of course, real, Mexican). Her motherland strictly monitors the quality of the drink - this is the pride of Mexico, and an important part of the state's income.

What is sangrita

But this drink is unfamiliar even to many fans and connoisseurs of tequila. First of all, it is non-alcoholic, which made it, oddly enough, popular in youth clubs, where you can not find tequila either. Although in Mexico, sangrit was invented specifically for drinking national alcohol.

Options sangrity - a great many. The only thing that unites them - any sangrita, the recipe of which you have chosen, necessarily contains orange and tomato juice.

The easiest way

Did you need sangrite? Recipe at home is not difficult to reproduce. Do not want to squeeze the juice - you can use the ready. 1/3 of a liter of orange juice is taken 2/3 tomato. Still need lime - 8 pieces, if it is large, and pieces 10-11, if it is too small. The only thing that you have to work on is finding the Tabasco, this is a Mexican sauce. However, today it is no longer a deficit. In sangrito is still salt. It is better to take a sea food - the taste will be much brighter.

The good sangrita - the recipe allows you to adjust the final result according to your own preferences. When mixing juices, some part is better left in reserve: it seems a little orange or tomatoes - you can add. Still, the taste of tomatoes should prevail. Limes squeezed into the mixture, gradually added Tabasco (it should be felt in the drink, but not suppressed). The drink is soured, like soup, - the sangrite, the recipe of which we are studying, should be brackish, but not too salty. So, adding a little of these or other ingredients, achieve the taste that the consumer likes.

Proper cooking

If you like real sangrita, the recipe will be more difficult. No purchased juice! Kilogram of tomatoes, three oranges, all the same limes. Tomatoes are scalded, cleaned and blender is brought to a mushy condition. From oranges and limes (in this recipe there are only two) juice is squeezed out.

But then a brand new begins. A normal onion or finely-finely cut, or (better) is passed through a blender. In the semi-finished product is added a half teaspoon of sugar, one - salt (as in the previous case, it is preferable to sea), and two - ground chili. After mixing all the ingredients, the resulting cocktail should be cooled - and ready for use.

If you know how to cook sangrita in a "natural" way, its taste nuances can also be regulated - to do slightly more acid or slightly spicy, add more spices. In short, the scope for fantasy is wide.

How and with what to use

Of course, the cocktail is tasty and on its own. However, let's not forget that he invented the Mexicans in a couple of tequila. Only with her, together reveals a flavorful and aromatic bouquet of both drinks.

Note that there are rules for using the tandem "tequila-sangrita". The recipe of preparation and the way of using are simple, but it is necessary to observe all subtleties in order to feel all the richness of this combination. First of all, a strong drink is poured into very small glasses (you might say in thimbles). Under sanguite glass mugs like beer, only much smaller - milliliters for 250-300 are allocated. And before pouring a cocktail in a container, put a couple of ice cubes, even if it is well cooled.

According to the rules, first a small sip of sanguite is drunk. After it, the mouth remains acutely acidic sensation, preparing the body for the adoption of a strong component of the "union". With the appearance of the desired taste, a small sip of tequila is made. Here such sobbings alternate with each other.

Other connoisseurs of the combination of tequila-sangrit believe that tequila is first drunk, but it is not swallowed immediately, but rolls on the tongue (like good cognac) or just keeps in your mouth. Having tried taste of this drink, drink sangritu, and its volume should be twice as much as tequila.

Some connoisseurs advise after three or five alternations to eat a piece of lime - say, this gives the process extra piquancy. This is - to your liking.

The option to mix both drinks in one glass is not welcomed by tequila lovers. They believe that this is a profanation of the process and vulgarization of the noble taste of agave vodka.

Feel like a guest of hot Mexico!