Sangrita

Name: Sangrita
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

16 ingredients

7 steps

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

1

Combine into a pitcher the tomato juice, orange juice, tequila, lime juice, agave, hot sauce, Worcestershire sauce, onion, chile, and pepper.
2

Stir to combine, cover and refrigerate.
3

In a shallow bowl or plate, combine the smoked paprika and salt.
4

Moisten the rim of the glass with a lime wedge, and dip into the paprika-salt mixture.
5

Put ice into a glass, and pour the mixture over and garnish with a lime slice.
6

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.
7

Let cool before adding to the drink.