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.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Pour into highball glasses and garnish with lime wedges. Serve with shots of tequila if desired.
