Tomato Beet Sangrita

Tomato Beet Sangrita Recipe

The newest trend in tequila is actually an old-fashioned tradition. Pour a glass of Azuñia Blanco organic tequila and serve it with Sangrita (“Little Blood”). This freshly squeezed juice “side” is a delicious way to enhance the natural fruit and pepper notes of the Blanco. Traditionally made with leftover juices from pico de gallo, we’ve created our own variations of the popular palate cleanser. The Tomato Beet Sangrita is light and bright juice made of tomato, beet, carrot, lemon, ginger, and Yuzu juice. We recommend you batch this recipe. Stock up on the Blanco, press some fresh juice and invite your friends over for a relaxing afternoon on the porch.

Tomato Beet Sangrita
  • 2 large Beefsteak Tomatoes
  • 0.5 Fresh Peeled Beet
  • 1 large Carrot
  • 0.5 Peeled Lemon
  • 1 oz Fresh Ginger
  • 0.5 tsp Yuzu Koshu
  • 1.5 oz Azuñia Blanco or Reposado Organic Tequila
  1. Add all ingredients except Yuzu Koshu in a juicer.
  2. Extract juice into a pitcher.
  3. Add Yuzu Koshu.
  4. Stir well.
  5. Strain into a glass.
  6. Serve alongside a shot (1.5 oz) of tequila of your choice.
Sangrita can be kept refrigerated for 2-3 days.
Pick up a Bottle

You can find Azuñia tequilas at fine restaurants, bars, and retailers across the country.



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