Traditional tequila serves
In Mexico tequila does not tend to be served mixed. Instead, it's often served straight at room temperature in a two-ounce Caballito shot glass (the name means 'little horse' in Spanish) with a second Caballito glass filled with an accompanying mixed drink called 'Sangrita' (little blood in Spanish).
Due to being red in colour, non-alcoholic and spicy, people often assume that sangrita is tomato-based and similar to a Bloody Mary mix. However, a true sangrita is made with orange juice, lime juice, pomegranate juice and hot chilli sauce. It is the pomegranate and chilli which gives sangrita its red colour (our Sangrita recipe calls for tomato juice and pomegranate juice). Both the tequila and sangrita are traditionally served at room temperature. The tequila should be drunk first, followed by the sangrita chaser.
The Cantaritos is the one tequila mixed drink that is commonly made in bars, cafés and even roadside stalls all over Jalisco. Made with freshly squeezed orange, grapefruit and lime juice with tequila, a pinch of salt and invigorated with sparkling grapefruit soda, it is usually served in a simple 'cantaritos' clay pot which usually becomes a disposable takeaway container.