Along came Sangrita Verde

July 26th, 2012 | Posted by greg in Daily life...

I was yet again sneaking out of my pastry, lurking over the shoulders of our Mexican guest chefs and bar tender, in quest of that little je ne sais quoi that would inspire me to create…

The power of ideas is often underestimated. Ideas are the birth place of innovation and this is what define your place in the never-ending race to betterness. Our subconscious often generate ideas of things we have seen, even for a split second, just to let us believe for a moment that Steve Jobs was an amateur compared to us… until you find out that your idea is actually someone else idea you saw on an advertising board on the way to work. Back to zero and back to the Sangrita Verde, should we?

Intriguing was the least to say when it came to the ingredients used in the cocktails made by our Mexican friends, just like the worm salt; a salt made with a rare kind of worm living in the agave plant, it is then dessicated and blended as a fine powder with salt. Interesting flavour! There was also other classic Mexican treats such as Tequila served with a Sangrita Verde chaser.

Their Sangrita verde is made of orange juice, coriander, mint, spinach, lime juice, sugar, salt and Serrano chilies.

Beside the fact that having that sort of chaser beats the odd salt and slice on lemon any day, the Sangrita Verde gave me a rush of freshness and flavours: It was love at first sip! The green leaves are blanched and blended with the rest of the ingredients. The problem we faced in our operation is that after a while the greens start to oxidize and turn darker, loosing that splendid green color tone it had just after the mixing. The drinks weren’t as appealing without that genuine touch of greenness!

I was asked if there was anything that could be done to preserve the green color in the chaser… should we add ascorbic acid, citric acid or any other wicked chemicals? After a quick chat with myself (ahah!) I thought about freezing it. Not as it was; but maybe as a sorbet! The base was ready in no time after a few adjustments and was churned into a smooth sorbet. I served it as a huge scoop in a margarita glass, added a few fresh mint leaves and a wedge of fresh lemon before pouring the best tequila we had in house.

Fresh and clean, this is definitely a pleasant summer treat, especially if like me today, you are starting a long (well deserved I think!) summer vacation! :)

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