You should all know by now how much I love my tequila, but what you may not know is that my favorite way to enjoy it is with a little chaser of Sangrita. It’s a spicy tomato based drink that is typically served along side the Mexican treat.
A month or so ago I was invited to a media event to celebrate and taste the newest premium tequila on the market, Tromba. I had been able to try it over the summer at a few local bars and each time I ordered it, it was served with a sweet pineappley slightly spicy with a hint of cilantro type of chaser. I had never tasted anything like it. The first time I had this was at 416 Snack Bar and I was hooked, I asked about it and was told the guys who were behind Tromba actually made it themselves!
I needed the recipe!
I asked around and even tweeted to Eric Brass, one of the producers of this amazing tequila and “if I told you, I’d have to kill you” was his playful response. So, during the event, when I found out we were actually being showed how to make this green taste bud teaser – I was pumped. I knew right away I couldn’t wait to pass on some tequila love and share the recipe with you!
750 ml pineapple juice
Juice from one fresh squeezed lime juice
1 large handful of cilantro (
1 large handful of mint (stems and leaves, not roots)
1/2-1 jalapeno peppers (depends on where you source them)
First put cilantro, mint and jalapeno into the blender with the pineapple juice and lime juice.
Blend all ingredients.
Balance out the sweetness/acidity and heat.
Blend all ingredients again until mixed and then double strain into your glass bottle.
Always keep your verdita refrigerated in between uses.
Tromba ($49.95) is available at over 100 LCBO locations and is one of the top selling premium tequilas.
Let me know when you are making it and I will show up with the tequila!