Ingredients
¾ cup tomato juice
½ cup orange juice, fresh
3 tbsp lime juice, fresh
1 tbsp pickled jalapeno chilies juice, should be packaged in vinegar
1 tbsp onion with juice, finely grated
2 pc lime wedges, for the glass
1 tbsp chili powder
1 bunch radishes, stems removed, radishes halved (about 1 1/4 C.)
½ pc jicama, peeled, thinly sliced
9 oz tequila, such as Don Julio, Porfidio or Patron
1 bottle red wine
¼ cup brandy
¼ cup agave syrup
1 pc orange, small, sliced
1 pc apple, small, sliced
1 pc lime, small, sliced
Preparation
In a pitcher, stir together tomato juice, orange juice, lime juice, brandy, wine, agave syrup, chili juice, and onion. Mix in your fruit slices and set aside or chill.
Moisten glasses with lime wedges.
Place chili powder in a shallow bowl.
Invert glasses; dip in chili powder to coat rims.
Arrange radishes and jicama on a platter.
Pour sangrita into chili-dusted glasses.
Serve tequila in separate glasses.
Invite guests to sip tequila and sangrita alternately, eating radishes and jicama between sips.
