Sangrita is a little known addition to tequila drinking.

First of all, there’s no typo — it’s sangriTa not sangria. I was introduced to sangrita a few years ago when a friend who writes for spirits publications went to Mexico and brought back numerous bottles of tequila for tasting.

She mixed up a pitcher of sangrita to be enjoyed along with the tequilas. Just like there are many versions of sangria — there are many versions of sangrita. The version that we had was a mix of tomato and citrus juices. I know that might sound weird to you as it did to me but it was truly a refreshing adventure.

Traditionally, sangrita is served in shot glasses so you drink a shot of sangrita and then a shot of tequila. Restaurants are adding sangrita to cocktails and mixing it with tequila and vodka. Blanco’s, a new modern Mexican restaurant in Tucson mixed vodka and sangrita into a bloody mary. Since I’m a fan of the bloody mary — I may have to try that one day soon.

Here are a few sangrita recipes:

This sangrita recipe is more like the sangrita that I previously had. For all I know this could be the actual recipe that my friend used.

This past weekend I was rifling through a drawer looking for something and came upon a sangrita recipe hastily scribbled on a piece of paper. Unfortunately, I didn’t find the item that I was originally looking for.

Sangrita Recipe  (makes 18 shots)

2 1/4 cup orange juice

3/4 cup lime juice, freshly squeezed

5 tablespoons grenadine syrup

1 teaspoon salt

1 teaspoon cayenne pepper

Combine all ingredients in blender until blended. Refrigerate to let the flavors mull. Serve in shot glasses alternating with shots of tequila. Viva la sangrita!

Sangrita with vodka and a celery stick would make a good choice instead of the traditional mimosa at a Mexican themed brunch.