Sangrita--The traditional Mexican aperitif that is usually served chilled with a shot of Tequila

"Sangrita is traditionally blended using tomatoes, or tomato juice, orange juice, fresh lime juice, onions, salt and hot chili peppers. Born in the state of Jalisco, Mexico, sangrita was created to quench the fire of homemade tequila and quickly became a Mexican tradition. Typically used as a tequila chaser, mixer, or co-sip, sangrita allows the person to appreciate the premium tequila while sipping alternately from each of the glasses. Sangrita (meaning "little blood") should not be confused with the popular Spanish fruit and wine elixir, Sangria."


     Once upon a time, this would have been 1990-94, Jeff and I were regulars at a bar here in Austin called "The Hole in the Wall". One of our buddies there was a man by the name of Peter Bretz. Peter was a professor in the RTF department at UT. He was originally from California and I spent many nights listening to him recount his experiences working in a film lab for one of the Hollywood studios. He knew the mysteries of Technicolor processing and stories of Paul Newman and Joanne Woodward circa The Drowning Pool. He had a beautifully melodious voice and I could listen to him talk for hours. 
     Occasionally, during the period I knew him, he would go to Mexico on unknown missions. Whenever he returned from these trips he would always bring back a bottle or two of Sangrita which would be kept behind the bar for his friends. A shot of tequila and a shot of Sangrita would warm both the mind and the stomach. Those were happy times for me, living the lush life with good friends. 
     I hadn't seen a bottle of Sangrita since then until last night, and it's as nice as I remembered. Here's to you, Peter Bretz, wherever you are now. I really miss those days.