As the fruit salad, known to jalisquillos (Guadalajara's natives) as pico de gallo, was consumed from a large bowl during breakfast, the remaining juice was saved and poured on a small and narrow clay cup, which itself would be the precursor of the tequila shot glass.

In almost all cases the drink took its bright red color from a mix of the fine pepper powder, spices, and pomegranate, while the base was mainly orange or sweetened lime juice.

Authentic sangrita from the Lake Chapala region of Jalisco is made with Seville orange, lime and pomegranate juices, with chili powder or hot sauce added for heat.

While some would argue that there is no set rule on what sangrita should contain as the main ingredient, it is commonly considered by older residents of Jalisco that tomato, and particularly branded recipes such as the "Clamato" mix, stem from uninformed efforts to recreate the drink due to its growing popularity.

It can feature a blend of orange, lime, tomato and/or pomegranate juices, or pomegranate-based grenadine with the addition of something spicy (hot sauce or fresh/dried chili pepper), and sometimes white onion and salt.