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Sangrita

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 35 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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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. 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 Spanish Onion

  1. 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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