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COCKTAIL - TEQUILA - Sangrita
Nb persons: 6
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| Sangrita Recipe courtesy Bobby Flay 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.
© Recipe courtesy Bobby Flay
Printed on March 4, 2014 from http://www.cookingchanneltv.com/recipes/bobby-flay/sangrita.print.html
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