Sangrita

I’ve never tried the Prozac, but I imagine it’s effects to be similar. Before we flew over the mountains and past the endless lights of Mexico City, I didn’t imagine an airport to be a destination. I innocently ordered a Cazadores Reposado. The first thing that hit the table was a large cucumber hollowed and filled with a blood red concoction. The elixir was sweet, salty, sour, bitter and umami all at once. As the waiter instructed, I sipped the tequila and the sangrita alternately.

As we headed for Sala 21, a warm feeling came over me. I felt safe, secure, like I had a rocket in my pocket. It was like being in the womb, David, with tequila.

Don Miguel passed me the recipe on the way out in exchange for a big tip.

Sangrita
—
16 roma tomatoes boiled and peeled or 24 oz tomato puree
Juice of 6 oranges
Juice of 6 limes
1/2 small white onion
2 serrano peppers deseeded
1/2 scotch bonnet deseeded (rub the other half on your genitals)
1 heaping Tbs raw sugar
1 tsp salt

Combine all ingredients in your Oster until smooth. Don’t whip too much air into it, that’s for poofs. Strain and chill. Pour into a hollowed cucumber or mix with a 100% agave and call it a Bloody Maria.