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Bloody Sangrita


Serves: 8
timePrep time: 10 mins
timeTotal time:
Bloody Sangrita
Recipe by Rebecca Dunphy. / Recipe photograph by John Cullen.

Serves: 8
timePrep time: 10 mins
timeTotal time:

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2-3 tbsp Worcestershire sauce
  • ½ tbsp Tabasco, or more to taste
  • 2 tsp Dijon mustard
  • 1 tsp celery salt
  • 1 litre tomato juice (not from concentrate)
  • 125ml freshly squeezed orange juice
  • 125ml freshly squeezed lime juice (about 5 large limes)
  • 250ml tequila
  • 2 oranges, sliced
  • 1 lime, sliced
  • 2 celery stalks

Step by step

Get ahead
Make up to a few hours ahead, cover and chill. Add the ice and garnish just before serving.
  1. In a bowl, mix together the Worcestershire sauce, Tabasco, mustard, celery salt and a good grind of black pepper; add to a pitcher.
  2. Pour in the tomato, orange and lime juices and tequila, stir and season. Fill up with ice, add the fruit; stir and garnish with celery stalks.

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