Sangrita

By cmschnettler

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

Preparation

Step 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 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.