‘Sangrita’ in Cucumber Cups with Tequila Shots

  • serves 4
Michael Smith
Michael Smith Chef at Home

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

6 Ratings
Directions for: ‘Sangrita’ in Cucumber Cups with Tequila Shots


1 cup tomato juice

1 cup orange juice

Juice of 1 lime

1 Tbsp Worcestershire sauce

Dash Tabasco sauce, or other hot sauce

2 English cucumbers


1. Pour juices into a pitcher.

2. Add Worcestershire and Tabasco and stir well.

3. Trim ends from cucumbers and then cut each one into 6 pieces, about 2 inches in length.

4. Using a melon baller, scoop out the seeds and flesh to create a 'cup', leaving enough flesh at the bottom to hold the Sangrita.

5. Pour Sangrita into cucumber cups and serve with shots of tequila.

See more: Tomatoes, Citrus, Party Favourites, Appetizer, Barbeque, Beverage, Vegetables, Summer, Grill


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