What I’m Drinking

Shot of tequila with a sangrita chaser

Where: Spago, 176 N. Canon Drive, Beverly Hills, $12 to $65

Order a shot of tequila in Mexico and you’ll most likely find it delivered with a second glass filled with a thick, dark liquid. It’s sangrita, a chaser usually made with tomato, orange and lime juices and assorted spices. Request tequila at Spago and the bartender will ask, “Would you like a traditional setup?” Say yes and you’ll get a Bernardaud ramekin with sea salt, a slice of lime and two egg cup-shaped glasses, one filled with your chosen tequila, the other with sangrita. Executive chef Lee Hefter created his own recipe, adding ketchup and Worcestershire to the standard mix. Sommelier Kevin O’Connor suggests sprinkling the salt on the lime, then biting into it before sipping or shooting the liquor. But I eschew the salt and citrus -- the original point of it was to soften the harsh flavors of the booze, but the only thing you might choke on at Spago is the price: Delicate Arette goes for $65, syrupy Mil Pincas for $45, while clean and light Mi Viejo will set you back just $12.