Spiced Sangrita

By: The Local Palate
The spiced sangrita cocktail at URBE
Image by Paula Murphy

Of Houston restaurant URBE’s numerous riffs available for the michelada, the spiced sangrita is the style most people associate with the drink and is the easiest to recreate at home. “It’s the style most people think of when they think of a michelada,” Beverage director Sean Beck says. The versions you find in Mexico often include a spiced tomato base, which is sometimes sipped next to a shot of tequila.

They make their own spicy tomato base at the restaurant, but for a quick at-home shortcut, Beck suggests using a bottled bloody mary mix.



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One cocktail

    Spiced Sangrita
  • 1 ounce bloody mary mix
  • 1 ounce lime juice
  • A dash of Mexican brand hot sauce
  • like Cholula, or cayenne
  • ½ ounce of mezcal or tequila
  • Dos XX
  • Garnish
  • Red jalapeño
  • Cilantro
  • Lime wedges
  • Tajín-Salt mixture
  • Tajín-Salt Mixture
  • 1 parts Tajín to 2 parts salt
  1. Rim a pint glass with the Tajín-salt mixture. Fill with ice and add all ingredients from bloody mary mix through the mezcal. Slowly stir in beer and garnish.
  • Created by Sean Beck of URBE, Houston

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