Sangrita, Spanish for “little blood”, is the traditional Mexican potion with which those in the know pair with their favorite glasses of Pura Vida Silver or ReposadoTequilas. Those who are REALLY in the know, choose Pura Vida’s El Guapo’s Handmade Sangrita to create the magic of an authentic Mexican flavor adventure.
The origin story of Sangrita is debated as to the whom and the how of its beginnings, but many sources agree its popularity arose in Mexico’s Jalisco region around the 1920s as a method to cut the sting of earlier, homemade tequilas. As tequila evolved into a smooth and choice spirit of discerning palates, it’s pairing with sangrita advanced in sophistication, too.
Sangrita is made from the blending of tomato juice (or pomegranate juice – another long-standing debate), orange juice, lime juice, onions, salt, and chilies. The red of the tomato juice gives it its “blood red” color, while the rest of the recipe produces a complex and complimentary flavor partner to the sugars and spices of Pura Vida’s organically grown and carefully cultivated agave goodness.
Our El Guapo’s Handmade Sangrita secret family recipe was perfected with a tomato juice base to complement the nuanced flavors of our Pura Vida Tequilas. And earns its gourmet status by being prepared in small, boutique batches while only using the finest all-natural, organic ingredients.
So, next time you crave a “spirited” trip down to Jalisco, order up a Banderita (“little flag”) – a glass each of lime juice, your favorite Pura Vida Tequila (Silver or Reposado – recommend), and El Guapo’s Handmade Sangrita, the colors of your sips mirroring the colors of the Mexican flag. Enjoy a genuine Mexican experience… Sip the Good Life!
Prep time: 10 minutes
Cook time: 40 minutes
From: Cooking in Stilettos
1 3-pound butternut squash, peeled, cored and diced into 1-inch pieces
1 tablespoon of olive oil
1 teaspoon of kosher salt
½ teaspoon of freshly cracked black pepper
¼ cup of apple cider
3 tablespoons of Pura Vida Tequila Reposado
¼ cup of maple syrup (preferably grade B for a more intense flavor)
Juice of half a small lime
Heat the oven to 400 degrees F.
For easy cleanup later, you will want to line a baking sheet with aluminum foil.
In a large bowl, toss the cubed butternut squash with the olive oil, salt and freshly cracked black pepper and pour the mixture onto the prepared baking sheet.
Spread so it is an even layer and roast in the oven for about 25 minutes, taking care to rotate the butternut squash halfway through.
While the butternut squash is roasting, let’s make the glaze. In a small saucepan, add the apple cider, Pura Vida Tequila Reposado, maple syrup, and lime juice.
Stir to combine and turn the heat to medium high.
Bring the mixture to a boil and then reduce to a simmer, until forms a syrup consistency and has reduced by half.
When the butternut squash is done, remove from the oven and pour the tequila glaze over the butternut squash cubes and toss the mixture so everything is coated with that delicious glaze.
Return the mixture to the oven and let roast for about 10 minutes longer.
Cranberry Tequila Punch
(The Anti-Inflammation Cookbook, 2016)
6 cups chilled bottled apple juice, divided
6 cups chilled bottledcranberry cocktail, divided
1 large orange, halved lengthwise, then thinly sliced crosswise
1 1/3 cups fresh cranberries, divided
2 cups Pura Vida Tequila Reposado
1 cup NARANJA Orange Liqueur
2 bottles sparkling wine, such as prosecco
10-12 fresh rosemary sprigs
Make ice ring: Pour 1 cup each apple and cranberry juice into an 8- to 9-in. bundt or ring mold. Add half of orange slices in a single layer and about 1/3 of cranberries. Freeze until firm, at least 3 hours.
Set aside 24 to 36 cranberries for garnish. Pour remaining berries into mold, then add remaining orange slices. Fill with another 1 cup each apple and cranberry juices. Freeze until frozen sold, at least 3 hours or more.
Just before serving, mix remaining 4 cups of each juice with Pura Vida Tequila, NARANJA Orange Liqueur, and sparkling wine in a large bowl or pitcher. Remove mold from freezer and invert onto a plate. Run bottom of mold under warm water until it releases, a few seconds. Slide ice ring into a punch bowl fruit side up. Fill bowl with punch.
To serve, skewer each reserved cranberry with a toothpick to make a hole. Strip 2/3 of leaves from bottom of rosemary springs, then slide 2 or 3 cranberries onto each sprig. Fill glasses with punch and set a sprig in or across each glass.