OUT TO EAT

Agave spirits shine at Broad Ripple's Sangrita

Amy Haneline
amy.haneline@indystar.com

In Spanish, sangrita means "little blood." The peppery beverage is a traditional accompaniment for tequila tastings because it cleanses the palate between sips.

The “La Manzanita” at Sangrita contains tequila infused with cinnamon sticks, muddled apples and lemon, topped with hard cider.

It is also the name of a new Broad Ripple bar and eatery opening Wednesday at 834 E. 64th St. And yes, they serve Sangrita alongside flights of 100 percent agave-based spirits — tequila, mezcal, bacanora and sotol. They have 104 agave-based spirits on the shelves, including the largest selection of Del Maguey mezcal in the Indiana, said front of house manager Erin Edds.

The lounge combines craft cocktails with chef-driven Mexican cuisine, a concept owner Tarek Mercho says is lacking in the area.

"There are plenty of bars, plenty of craft breweries. Nobody is thinking totally outside the box. And that is what we wanted to do," he said.

Sangrita’s cozy inside has a modern, yet rustic feel. Lounge areas and small tables provide intimate seating.

New York bartender Max Carabello helped design the cocktail menu. Fresh-made juices come from Broad Ripple's The Garden Table. In addition to four scratch-made margaritas, the cocktail menu features the El Hulk, a cucumber jalapeno mint drink made with sotol, and the Café con Tequila, silver tequila infused with vanilla bean and cocoa nibs, mixed with chilled espresso.

Dos Equis Amber and Pacifico beers are on tap.

Chef Joshua Huffman continues the theme in the food menu, presenting what he calls "riffs on traditional Mexican dishes."

"Sure you can get tacos at a lot of places," he said. "But can you get a spiced Mexican Coke duck fat carnitas taco?"

"It's food you would expect, but done in an unexpected way."

Sangrita’s menu features twists on traditional Mexican dishes.

As for dessert, Lick Ice Cream has created cinnamon chipotle, an exclusive flavor for Sangrita. The Choco Taco has a waffle cone shell around the ice cream, topped with salted dark chocolate, caramel and the kicker, fried pork skins on top.

"It's such a small place, but we've been able to do a lot, with a little," Mercho said. The cozy 1,200-square-foot interior and 700-square-foot deck holds just under 100 people altogether.

Sangrita will be open at 5 p.m. Wednesday through Friday and at 11 a.m. Saturday and Sunday. It is closed on Monday and Tuesday.

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The new bar and eatery, Sangrita, 834 E. 64th Street, opens in Broad Ripple on Wednesday.