Convertible

My Cellar

Serves 3 to 4

2 to 3 slices fresh jalapeño, or to taste

13½ oz (400 ml) freshly squeezed orange juice

7½ oz (225 ml) tomato juice

4 oz (120 ml) freshly squeezed lime juice

¾ oz (22 ml) grenadine

¼ tsp (1 ml) salt

½ tsp (2.5 ml) freshly ground black pepper

1½ oz (45 ml) Espolòn Reposado Tequila*

basil leaf or jalapeño slice, for garnish

To make a sangrita mix, in a bowl, muddle jalapeño slices. Stir in juices, grenadine, salt and pepper. Strain out jalapeño and transfer to a sealed container. Can be stored in refrigerator for up to 1 week.
In a rocks glass with ice, combine tequila and/or mezcal with 3 oz (90 ml) sangrita mix and stir. Garnish with a basil leaf or jalapeño slice.
* For a smoky version, substitute tequila with 1 oz (30 ml) Sombra Mezcal. For a lighter smoke accent, use ¾ oz (22 ml) tequila and ¾ oz (22 ml) mezcal.