top of page

Sangrita recipe & mezcal by Christine Sismondo

*This is a very loose recipe which I tweak according to taste over a period of two to four days. To be enjoy with mezcal or tequila.


¼ cup minced onion

3 whole jalapeno pepper, cut lengthwise in half

3 fresh poblano chiles, chopped roughly

2 dried ancho chiles

1/2 cup pomegranate seeds

8 oz fresh pomegranate juice

8 oz fresh lime juice

16 oz fresh-squeezed orange juice

2 teaspoons sea salt


Mix all ingredients together and refrigerate for 24 hours, allowing the juice to be infused by the spice. Taste to make sure you have the right balance of sweet, salt, spice and sour. If it's not spicy enough, add more peppers (or add whatever is lacking) and put back in the refrigerator for another 24 hours. Strain solids out with cheesecloth or fine strainer, bottle and refrigerate. Lasts a week.

39 views0 comments


bottom of page