Spice up a Meal at Lola’s Mexican Kitchen with a Jalapeno Sangrita

Featuring Milagro tequila, chili powder, fresh citrus juices and a whole roasted jalapeno, this sangrita is a full burst of flavor from the first peppery sip to the last.

Doug Schneider Photography

Jalapeño Sangrita
Lola’s Mexican Kitchen
(one serving)
■  1 ¼ oz Milagro Tequila
■  1 oz agave nectar
■  1 oz fresh orange juice
■  1 oz tomato juice
■  ½ oz fresh lime juice
■  ½ oz fresh grapefruit juice
■  ¹⁄8 tsp chili powder
■ ¹⁄8 tsp Sriracha sauce
■ 1 slice roasted jalapeño
■  Pinch sea salt
■  Pinch cinnamon
Rim a highball glass with sea salt or a cinnamon/sea salt blend. Combine all ingredients in glass and stir. Add ice and garnish with an orange wheel and a cinnamon stick (or whole roasted jalapeño, as pictured).
“Sangrita, which means ‘little blood’ [is a category of nonalcoholic chaser that] was created to accompany a shot of tequila,” explains owner Ralph Battista. “We’ve combined the two to make a delicious apéritif that cleanses the palate with each peppery sip—it’s the perfect way to prepare your taste buds for a Mexican meal.”
Bottoms Up: 169 E Post Rd, White Plains (914) 358-4939; lolaswp.com



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