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Jose Cuervo Sangrita

History for Jose Cuervo Sangrita

King Ferdinand VI of Spain granted Don José Antonio de Cuervo a land grant in Tequila, Jalisco, in 1758.

His family established the Taberna de Cuervo, a farm where they would cultivate and harvest the blossoming blue agave plant, a water-retentive plant native to central Mexico and used to make tequila.  

The first Vino Mezcal de Tequila de Jose Cuervo was produced in 1795, after Don José Antonio de Cuervo’s son José Mara Guadalupe de Cuervo was granted permission by King Carlos IV of Spain to commercially brew tequila after a period of prohibition under King Carlos III.

The tequila industry was born at this time.

 

Ingredients for Jose Cuervo Sangrita

  • 1 oz Jose Cuervo Especial gold tequila
  • 1 oz clamato juice
  • 3 – 5 drops Tabasco sauce
  • 1 dash Worcestershire sauce

Instructions for Jose Cuervo Sangrita

  1. Pour Tequila into one of the shooters. Fill a second shot glass halfway with clamato and set it aside. 
  2. Add a few drops of Tabasco and Worcestershire sauce after that.
  3. Shoot the tequila first, and then follow up with a second shot. Enjoy!

Nutrition Info for Jose Cuervo Sangrita

Calories (kcal) 84 Fiber 0.1 g
Energy (kJ) 351 Sugars 0.1 g
Fats 0.1 g Cholesterol 0 mg
Carbohydrates 3.5 g Sodium 118mg
Protein 0.2 g Alcohol 11.3 g

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