Next time you’re pouring top-tier tequila, line up a selection of piquant sangritas (literal translation: “little blood”). Each toothsome nonalcoholic companion acts as a palate cleanser between hits of the peppery agave spirit.

by Wyatt Peabody / photographs by Brian Leatart

Sangrita Mandarina

by Jennifer Stockley
24 ounces Page tangerine juice (or Valencia orange juice)
4 ounces Stirrings Authentic Grenadine
3/4 teaspoon Pico Piquin seasoning
1/2 to 1 tablespoon kosher salt

In a blender, mix all ingredients for a full minute, then refrigerate 1 to 2 hours before serving. Makes 7 four-ounce glasses.

Sangrita Verde

by Julian Cox
20 ounces pineapple juice
5 ounces lime juice
1/4 cup fresh mint
1/4 pineapple, cut into chunks
1 tablespoon coriander
1/2 to 1 poblano chile, seeds removed
1 ounce simple syrup
Pinch of sea salt

Mix ingredients in a blender, then force through a chinois, or fine strainer. Refrigerate 2 hours and serve. Makes 8 four-ounce glasses.

Sangrita Anaranjada

by Julian Cox
10 ounces fresh carrot juice
2 orange bell peppers
2 minced garlic cloves
10 ounces orange juice
2 teaspoons smoked salt (to taste)
4 ounces tomato juice
3 ounces lime juice
3 teaspoons freshly cracked pepper
1 habanero pepper, seeds removed
10 dashes habanero salsa (to taste)

Mix ingredients in a blender and force through a chinois. Refrigerate at least 2 hours to bring out full flavor. Makes 7 four-ounce glasses.

Sangrita Tradicional

by Julian Cox
20 ounces 100 percent pomegranate juice
8 ounces orange juice
4 ounces lime juice
6 ounces tomato juice
16 dashes habanero sauce
Salt and pepper (to taste)

Mix ingredients in a blender and refrigerate 2 hours. Makes 10 four-ounce glasses.

Original article published in LA Times Magazine January 2010