Transform tequila with sangrita side

As Cinco de Mayo approaches, many will look to the margarita to help celebrate the historic battle of 1862 in which an undermanned Spanish army clobbered the French.

But before you break out the blender or dust off that old bottle of Cuervo Gold, consider observing this venerable Mexican holiday with something a bit more authentic – sangrita.

Not to be confused with sangria (a sugary combo of wine, brandy and fruit juice), sangrita, or “little blood,” is a spicy orange-and-chili concoction traditionally sipped side-by-side with fine tequila.

Although most people associate tequila with doing quick shots of cheap “mixto” (51 percent agave, 49 percent sugar – Cuervo Gold is a prime example), a true tequila lover would never down the good stuff solo.

In fact, in certain parts of Mexico – Jalisco, to be exact – it is a long-held tradition to serve tequila with a side dish of orange wedges dusted with red chili powder and sea salt, a lovely combination that delights the palette and takes the edge off the booze.

Over the years a simplified version of this side dish evolved in which the salt and chili are added to fresh-squeezed orange juice and served either as an accompaniment to, or mixed with, tequila.

Today, sangrita can be purchased by the bottle in most liquor stores (look for it next to the margarita mix), though purists abhor even the “Viuda de Sanchez” brand, a bottled version of the original recipe born in the 1940s at the Viuda Café in Jalisco.

For those ambitious enough to make their own sangrita (or who can’t find the bottled mix), here are a few pointers:

In Jalisco, and many places in Mexico, the citrus of choice for sangrita is the “naranj agria,” or sour orange. However, sour oranges can be difficult to come by in the Inland Northwest. Use Seville oranges where available, but in lieu of bitter citrus try using sweet navels – they offer a nice contrast to the savory salt, hot peppers and smoky spice of a good tequila.

Powdered red chili pepper is preferable, but hot sauce is a good substitute, in part because it mixes evenly into the juice. Even Tabasco will work, though it imparts its own distinct flavor. For a little less heat but all the flavor of the pepper, try roasted red chili powder (available in the bulk spice aisle at Huckleberry’s).

For variety, try mixing tequila and sangrita with a little grapefruit soda and ice, a popular refreshment in Mexico known as a Vampiro. Or experiment with tomato juice, lemon or other citrus. Even fresh chopped onion can add character and substance to sangrita.

As for the tequila itself – always, always, drink 100 percent agave. Unlike blended mixtos, 100 percent agave tequila is distilled from nothing but Weber blue agave, a succulent that is native to Mexico.

Handcrafting real agave tequila is a long, labor-intensive and very expensive process. Thus, most top-shelf tequilas are comparable in price to high-end Bourbon or Scotch.

Once distilled, all tequila is as clear as water. While some of it goes on to be aged in oak, clear tequila is bottled as blanco or plata, a vibrant, flavorful liquor that connoisseurs say best represents the most spirited qualities of a good tequila

Reposado, or “rested” tequila is aged in wood for a minimum of two months. The wood adds tannins that soften and mellow the tequila, imparting a flavor somewhere between the bright character of a blanco and the delicate spice of an añejo.

Añejo tequila is aged a minimum of one year, and sometimes as long as five, in oak barrels, a process that conveys a smooth finish and rich amber color.

Finally, contrary to its tough reputation, tequila is quite fragile and will quickly lose its strength once exposed to air. Within three months, an opened bottle will lose 50 percent or more of its flavor and aroma.

So, if that dusty bottle of Cuervo Gold has been hanging around since last Cinco de Mayo, now is probably a good time to say “adios.”

Original Sangrita

Fresh orange juice

Red chili powder to taste

Sea salt to taste

Mix or shake and serve chilled as an accompaniment to a fine sipping tequila.

Sangrita with Onion

4 cups fresh orange juice

1 cup lemon or lime juice

1 tsp Tabasco or chili sauce (or to taste)

2 tsp salt

1/2 large onion, chopped

Let stand overnight and strain. Serve chilled as an accompaniment to, or mixed with, tequila.

El Vampiro

1 oz tequila,

2 oz sangrita,

3 oz grapefruit soda

Fresh lemon juice to taste (optional)

Mix all ingredients and pour into frosted, ice-filled glass lightly rimmed with sea salt.

Bloody Maria

2 oz silver tequila

3 oz tomato juice

1 oz fresh orange juice

juice of 1/2 lime

1/2 teaspoon clear honey

1 tablespoon sweet onion, roughly chopped

1 tablespoon fresh green chili pepper (serrano or jalapeno), sliced with seeds retained

Splash of Worcestershire sauce

Dash hot sauce

Pinch of sea salt and cracked pepper to taste

Mix all ingredients and serve over ice or in a chilled glass.