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NOM does not indicate the location of the distillery, merely the parent company or - in the case where a company leases space in a plant - the physical plant where the tequila was manufactured. The location may also be listed on the label, but it may also be the address of the parent firm, not the actual fabrica.
Updated May, 2011
Sangrita: Tequila's Co-sip
Sangrita ("little blood") is a spicy, non-alcoholic Mexican drink served as a chaser, a co-sip or as a mix. The traditional method is to alternate sips of tequila with sangrita, but it is sometimes mixed with the tequila and served in a single glass. A tequila-and-sangrita serving is called a 'completo'. Sangrita was born in the same state as tequila: Jalisco.
There is no absolute or even widely-agreed-upon recipe for sangrita, but almost all versions contain tomato juice and orange juice in roughly equal amounts, with additional lime or lemon juice (or concentrate, but NEVER lime cordial) to make it more tart and give a sharp tang.
The best recipes use fresh ingredients (peel and seed the tomatoes, then blend). The final result tastes a little like a Bloody Caesar, or a spicy gazpacho, but with much more character.
Some recipes add these ingredients in various quantities according to taste and volume:
My recipe has the consistency of gazpacho. At Coconuts restaurant in Zihuatanejo, the bartender used clam juice in his mix. We substitute clamato juice, but it's not very thick, so we also use V8 or another thick tomato juice to give it texture. However, both of these add unnecessary salt to the sangrita.
If you can't find Maggi sauce, you can substitute equal parts dark soy sauce and Worcestershire sauce or Thai sweet soy sauce or mushroom soy sauce.
Here's one recipe:
Shake well, refrigerate
Shake ingredients together, strain, chill, and serve.
Here's one from Drink of the Week:
Here's a recipe for sangrita without the tomato juice, but using pomegranate juice:
You can also buy bottled sangrita mix at almost every liquor store in Mexico. It is made by a dozen or more companies including Viuda de Sanchez, El Jimador, Sauza and others. But it is not as good as fresh, homemade sangrita. It's easy and rewarding to make your own and another interesting way to enjoy tequila.
You can also use it to cook with, and it makes a good stand-alone juice - almost like gazpacho.
Here's a recipe for Sangrita Casada (house sangrita)
Married With Dinner.
Combine all ingredients in a glass container, and chill well in the refrigerator. When thoroughly chilled, divide into 4 shot glasses, and serve alongside 4 shots of good-quality gold tequila, preferably reposado. Sip… first the tequila, then the sangrita.