Eddie Rojas Venice Beach Cantina Sangrita this is not sangria

[Guest guest]

I used to order these at the Venice Cantina and never knew where you could get

the luscious recipe, they kept it a big secret. This was finally printed up in

the LA Calendar months ago. I make them but the recipe I have is nothing close

to the bartendar Eddie Rojas own version. Here it is and was I excited to get

hold of this recipe. We are going to have these later today. They are a

tequila chaser, this is not to be confused with the wine punch sangria. As they

say in Mexico " every great tequila deserves a great sangrita " .

 

" Eddie Rojas Venice Beach Cantina Sangrita "

 

2 cups tomato juice

1 cup pineapple juice

1 cup freshly squeezed orange juice

1/4 cup lime juice

1/4 cup sweet and sour mix

1 tsp. Tapatio hot sauce

Dash each of worcestershire (vegan version) sauce and bitters

Pinch each of celery salt and black pepper

2 Tblspns. kosher salt

 

Mix together all the ingredients except the salt. Chill for at least one hour.

Dip a small glass into a small bowl of water and wet rim. Dip the wet glass rim

into salt on a flat plate. Pour drink into glass and serve with a shot of

tequila on the side.

 

 

 

" In the present position of the planets, it's impossible to say;

Just when I'll find my course again, with the boulders in my way.

I should be rolling down the skyway on my cosmic wheels;

Instead of stumbling down this highway on my boots of steel "

Source: Cosmic Wheels by Donovan

 

 

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