"sangrita" news and stories

Many Americans wrongly think that Cinco de Mayo is a celebration of Mexican Independence Day -- it's really just a fiesta in honor of one battle that happened years later in 1862. This year marks Mexico's bicentennial celebration of the actual independence on September 16, 1810. Here at Casa Cóctel in Baja California Sur, Mexican flags are everywhere as we gear up for this massive Mexican celebration. The iconic red, white and green of the flags even translates to the cocktail we're serving: Banderita, meaning "little flag," consists of 3 shots -- tequila, lime juice, and sangrita -- lined up next to each other to resemble the colors of the Mexican flag.

If you can't make it over to the Mexican side of the California border, perhaps you can check out The Polished Palate's Spirits of Mexico Festival in San Diego this week from September 15-19. It's a huge gathering of distillers, writers, bartenders, and other industry folks to celebrate agave-based spirits such as tequila and mezcal, as well as agave beer, liqueurs, and even sotol [pronounced soh-TOLL], a less common Mexican spirit made from a plant that grows wild in the northern state of Chihuahua.

Besides the chance to taste more spirits than your body can possibly handle, the Festival will also feature seminars on spirits and cocktails and include the finals of a sangrita competition. If hopping in a plane just isn't in the cards, do some armchair travel via the list of spirits that won silver and golds in the Spirits of Mexico tasting competition.

For more information about Hispanic Heritage Month, visit AOL Celebra.

Long before we gulped down something called sangria, sangaree was a favorite tipple -- made with wine, spirit, or beer diluted with water, sweetened with sugar, and spiced with nutmeg. Sangria could have easily evolved from sangaree.

The English loved their Bordeaux, which they often referred to as claret, and a claret cup punch (red wine, lemon, sugar, and sparkling water) traveled with them as they influenced the world. This punch sometimes contained various fruits, spirits, and spices depending on the location. In many Spanish speaking areas of the world, claret cup became clericot, a sangria-like drink made with white wine.

Throughout history, wine has been made more palatable by adding water, honey, herbs, spices, or fruits, but some cite the 1964-1965 World's Fair in NYC as the breakthrough moment for what we know as sangria. While it's true that Spanish concessionaires at the World's Fair introduced many people to the drink, records show sangria on Spanish restaurant menus in the US before 1964. And prior to the World's Fair, the New York Times had already reported on a social affair hosted by a Palm Beach socialite who fashionably served "Sangria, a red wine and fruit drink."

Commemorate the grand victory of Mexican forces over French occupation by raising a glass of not only tequila for Cinco de Mayo, but also a copita of sangrita.

About 90 years ago a Señor Sanchez and his wife had a little joint in the town of Tequila in the Mexican state of Jalisco. Their special guests were treated to his homemade tequila and her snacks made of pieces of orange topped with salt and chili powder. Eventually the snack evolved into fresh orange juice with salt and chili served as an accompaniment to the tequila. Later tomato juice was added to this and became known as sangrita, Spanish for "little blood."

No matter the true origin, sangrita makes a perfect pair with tequila. In Mexico, you might even hear a customer order a Banderita, meaning "little flag," consisting of shots of lime juice, tequila and sangrita lined up next to each other to resemble the colors of the Mexican flag. Many say the sangrita chaser is a great way to stave off a hangover.

Read on about sangrita and find LeNell's recipe, after the jump...