Good Food

Cocktail Recipe: Sangrita Verde

At B.S. Taqueria in Downtown LA, beverage director Michael Lay serves a green riff on sangrita blending juices like celery, tomatillo, cucumber and jicama with citrus and a hit of spice.

By Gillian Ferguson • May 1, 2015 • 1 min read

Photo Courtesy B.S. Taqueria

Order a tequila in Mexico and it will arrive with an accompanying shot of sangrita, a non-alcoholic citrusy concoction meant to compliment the agave-based spirit. Both are meant to be sipped, not consumed in one shot as is (unfortunately) common north of the border.

At B.S. Taqueria in Downtown LA, beverage director Michael Lay serves a green riff on sangrita blending juices like celery, tomatillo, cucumber and jicama with citrus and a hit of spice. On Cinco de Mayo he’ll be serving it alongside $6 shots of tequila and mezcal. If you’re celebrating at home, his recipe below makes a large batch, so be sure to invite your friends.

Sangrita Verde

From B.S. Taqueria

*A juicer is required for this recipe

8oz Celery Juice

8oz Tomatillo Juice

8oz cucumber juice

4oz Jicama juice

1 Anaheim pepper, seeded and juiced

1 teaspoon cholula

1oz lemon juice

1oz Orange Juice

Combine all ingredients and chill. Serve with a shot of tequila or mezcal.