Sangrita is a traditional Mexican non-alcoholic beverage typically served as a chaser alongside tequila, especially in the region of Jalisco. Its name comes from the Spanish word "sangre" (blood), referencing its red color resembling blood. Sangrita is not to be confused with sangria.

The origins of sangrita date back to the early 20th century, particularly among families in Guadalajara. The early recipes are believed to have resulted from leftover fruit juices, particularly orange, mixed with chili powder or hot sauce to accompany tequila. The drink was not originally tomato-based. Over time, commercial and regional variations introduced tomato juice for color and sweetness, but purists typically avoid tomato, focusing instead on orange juice, lime juice, grenadine or pomegranate, and chili or hot sauce.

In Jalisco, a classic sangrita recipe typically contains fresh orange juice, lime juice, grenadine (or pomegranate juice), and finely ground chili powder or hot sauce. In other parts of Mexico and in international contexts, recipes frequently substitute or add tomato juice. Variants can also include ingredients such as onions, cilantro, or Worcestershire sauce, but these are less traditional.

Sangrita’s cultural role is as a palate cleanser and flavor enhancer when consumed alternately with sips of tequila. The customary serving style is with tequila reposado, each poured into its own separate shot glass, with sangrita complementing and softening the flavor of the tequila.

Recognition of sangrita outside of Mexico began in the late 20th century as tequila gained international popularity. In contemporary bars and restaurants throughout Mexico and worldwide, sangrita continues to be associated with premium tequila experiences. There is no single standardized recipe, and regional preferences persist.

Sangrita is not an alcoholic beverage; its purpose is to enhance the experience of drinking tequila.