Printable Area
Sangrita
Recipe courtesy Bobby Flay
- Total Time:
- 1 hr 10 min
- Prep:
- 35 min |
- Inactive Prep:
- 30 min |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
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.