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Jamaican Jerk Sangrita Recipe

Everything is better with a little spice.  It’s the reason we can’t get enough of the hot salsa at Chipotle, and why Sriracha might just be the biggest condiment to grace the world since ketchup.  But up until recently we have left the spicy kick to our food and left our drinks more refreshing and less flavorful.  But the times have changed people, we want our tastebuds screaming at all costs, and we don’t just want it on our burritos anymore.

So, to help bring a little kick into your cocktails this summer we offer you this: a recipe for Jamaican Jerk Sangrita created by Cocktail Educator Willy Shine.  This drink is not for the faint of heart, but it is for anyone who loves deliciousness.


Here’s What You’ll Need:

  • 20 oz. fresh pressed pineapple juice
  • 4 oz. fresh pressed orange juice
  • 2 oz. POM Wonderful®
  • 1/2 oz. fresh pressed ginger juice
  • 1 oz. agave nectar
  • 3/4 oz. Walkerwood Scotch Bonnet Pepper Sauce®
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon sea salt
  • 8 mint sprig leaves
  • Appleton® Estate V/X

Here’s What You’ll Do:

Juice pineapple and ginger then combine ingredients in a blender and blend to combine.  Pour into container and refrigerate for two hours before serving.  One batch of this recipe will give you 27 ounces of Jamaican Jerk Sangrita.

Pour 1.5 oz. of Appleton Estate V/X and a 1.5 oz shot of chilled Jamaican Jerk Sangrita into separate glasses.  Express the oils of an orange peel over both and dust the top of the Sangrita with fresh nutmeg.  Explain to your guest to shoot the rum, then the Sangrita.  Enjoy!

Willy’s Words of Wisdom:

The fresher your ingredients the better the final product.  Juice the pineapple and ginger fresh through an extractor.  Make sure the mint is fresh and smells like spearmint, and make sure not to use the stems, as they are bitter.

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