La Verde Sangrita

Pineapple, Lime, Agave, Sherry, Cucumber, Mint, Epazote, Hoja Santa, and Chiles
Adapted by
June 2013
Yield: 2 gallons


5¾ cups pineapple juice
¾ cup lime juice
¾ cup agave nectar
½ cup Fino Sherry
3 tablespoons salt
5 to 6 seedless cucumbers, peeled, coarsely chopped
1 bunch mint, leaves only
3 sprigs epazote, leaves only
1 sprig hoja santa, leaves only
1 green poblano chile, seeds and ribs removed
2 serrano chiles, 1 seeds and ribs removed, 1 thinly sliced into rounds


Combine pineapple, lime, agave, Sherry, salt, cucumbers, mint, epazote, and Hoja Santa in
blender and blend on high for 60 to 90 seconds. Purée poblano chile and one serrano chile in
clean blender, adding pineapple mixture as necessary, until smooth. Pour half chiles mixture
into pineapple mixture. Stir to combine. Taste and adjust with extra chiles mixture, if necessary.
If more heat from chiles is necessary, stir in serrano rounds and let infuse until desired level of
spiciness is reached. Strain through fine-mesh sieve and chill.