Add all the ingredients to a pitcher and stir until the salt dissolves. Let stand for 15 to 30 minutes and then remove and discard the jalapeño. (The longer the jalapeño infuses, the spicier the Sangrita will be.) Store in the refrigerator. Serve as an accompaniment to shots of tequila.
Watch Liquor.com advisory board member Jacques Bezuidenhout make a proper Sangrita in our How to Cocktail video.
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