Bloody Sangrita
Serves: 8
![Bloody Sangrita](/uploads/media/720x770/09/4509-Bloody-sangrita-1120.jpg?v=1-0)
Recipe by Rebecca Dunphy. / Recipe photograph by John Cullen.
Bloody Sangrita
Serves: 8
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![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2-3 tbsp Worcestershire sauce
- ½ tbsp Tabasco, or more to taste
- 2 tsp Dijon mustard
- 1 tsp celery salt
- 1 litre tomato juice (not from concentrate)
- 125ml freshly squeezed orange juice
- 125ml freshly squeezed lime juice (about 5 large limes)
- 250ml tequila
- 2 oranges, sliced
- 1 lime, sliced
- 2 celery stalks
Step by step
Get ahead
Make up to a few hours ahead, cover and chill. Add the ice and garnish just before serving.
- In a bowl, mix together the Worcestershire sauce, Tabasco, mustard, celery salt and a good grind of black pepper; add to a pitcher.
- Pour in the tomato, orange and lime juices and tequila, stir and season. Fill up with ice, add the fruit; stir and garnish with celery stalks.