SANGRITA
Sangrita is actually a spicy cocktail mixer meant to be sipped alternately with shots of tequila. However, it can also make a perfect nonalcoholic option to serve at brunch or as an aperitif.
Fresh citrus juice adds a bright note, while the guajillo chile and smoked paprika add earthiness (and, of course, smokiness). Caramelizing the onion instead of adding it raw mellows out
the flavor and adds a touch of sweetness.
Serves 8
tablespoon canola oil
small Spanish onion, halved and thinly sliced
guajillo chile, stemmed and seeded
(32-ounce) can tomato juice
cup fresh orange juice
¼ cup fresh lime juice
ounce Simple Syrup
tablespoon smoked sweet Spanish paprika
tablespoon kosher salt
¼ teaspoon freshly ground black pepper
dashes of Worcestershire sauce
dashes of Tabasco sauce
Lime wedges, for garnish
Silver tequila, for serving (optional)
1. Heat the oil in a medium sauté pan over medium heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25
minutes. Scrape onto a plate and let cool completely.
2. Meanwhile, put the guajillo chile in a small bowl and cover with boiling water. Let sit for 15 minutes before draining and finely chopping it.
3. Combine the tomato, orange, and lime juices in a pitcher. Stir in the onion, chile, simple syrup, paprika, salt, pepper, Worcestershire sauce, and
Tabasco. Cover and refrigerate until cold, at least 2 hours or overnight.
4. Pour into highball glasses and garnish with lime wedges. Serve with shots of tequila if desired.
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