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Sangrita

Recipe from Margarita de Orellana and Alberto Ruy-Sánchez

Adapted by Mark Ellwood

Updated June 10, 2024

Total Time
2 minutes
Rating
4(15)
Comments
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Featured in: The Zone; The Sipping Point

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Ingredients

Yield:Serves 4
  • 2cups orange juice
  • 4tablespoons ketchup
  • 2tablespoons soy sauce
  • 2tablespoons Worcestershire sauce
  • 1tablespoon Tabasco sauce
  • Juice of 2 limes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

94 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 2 grams protein; 728 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a shaker, stir and refrigerate. Serve chilled as a tequila chaser.

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Ratings

4 out of 5
15 user ratings
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Comments

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Dan the man

An OK recipe. It's not as good as smoky sangrita, but works fine when you need one right away.

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Credits

From "Tequila," edited by Margarita de Orellana and Alberto Ruy-Sánchez

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