Sangrita

Total Time:
1 hr 10 min
Prep:
35 min
Inactive:
30 min
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 32 ounces tomato juice
  • 2 cups fresh orange juice
  • 1 cup Tequila (recommended: Herradura Blanco)
  • 1 cup fresh lime juice
  • 1/4 cup agave juice
  • 5 dashes hot pepper sauce (recommended: Tabasco)
  • 2 dashes Worcestershire sauce
  • Caramelized Spanish Onion, recipe follows
  • 1 guajillo chile, stemmed, seeded, soaked in boiling water for 15 minutes and finely chopped
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • Lime wedged and sliced, for garnish and moistening glass rim
  • Caramelized Spanish Onion
  • 1 tablespoon canola oil
  • 1 Spanish onion, peeled, halved, thinly sliced
Directions
  • Combine into a pitcher the tomato juice, orange juice, tequila, lime juice, agave, hot sauce, Worcestershire sauce, onion, chile, and pepper. Stir to combine, cover and refrigerate.

  • In a shallow bowl or plate, combine the smoked paprika and salt. Moisten the rim of the glass with a lime wedge, and dip into the paprika-salt mixture. Put ice into a glass, and pour the mixture over and garnish with a lime slice.

Caramelized Onions:
  • Heat 1 tablespoon canola oil in a medium saute pan over medium heat, then add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes. Let cool before adding to the drink.


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