Enrique Jarmillo, one of our excellent bartenders (who makes a mean margarita, but also clearly has a way with the ladies who line up to order it specifically from him), grew up in Mexico in Guanajuato. He’ll be slinging the drinks tonight in celebration of Cinco de Mayo—which by the way is not a big deal in Mexico where the Mexican War of Independence, celebrated on September 16, is their true Fourth of July. But Enrique is gamely going along with whole big excuse-to-drink celebration as if it’s completely logical.
Another thing that’s more of an American tradition is the one of taking tequila and throwing it back into your gullet with a grimace, biting into a lime and licking salt off the back of your hand (or someone else’s body part, depending on how the night is unfolding). In Mexico, it’s more often a pleasurable experience that involves sipping—savoring even—a glass of tequila, often alternated with a little sip of sangrita, of which Enrique is serving up tonight.
You know a bartender is dedicated to their craft when they’re willing to get out of bed to answer a phone call at 9 am in the morning to give you their sangrita recipe, which Enrique just did.
SANGRITA
Although Enrique didn’t have the exact measurements, this is more or less how he mixes up the spicy, sweet, salty drink: To a blender, add 2 cups tomato juice, 1/2 cup of orange juice, 1/2 cup of grapefruit juice, 1/4 cup lime juice. Throw in a little onion, a couple sprigs of cilantro, some healthy dashes of Tapatio and salt to taste. Blend well and strain into a pitcher. Chill. Makes just over 3 cups worth. Serve up cold, in a shot glass, next to a shot glass full of good tequila. (If you need exact tested measurements, try this recipe, from my former boss Andy Harris back at my days at Williams-Sonoma Taste magazine (may it rest in peace); it should be a good one. Andy introduced me to sangrita actually.)
Much more fun than making it yourself? Coming into Tacolicious tonight and letting Enrique show you the way.