BANDERA
In Mexico the quality of the homemade Sangrita can make or break a bar. The Sangrita in this trio is spicy and slightly sweet.
Provided by Simon Difford
Categories Drink
Time 2m
Yield 1
Number Of Ingredients 11
Steps:
- POUR tequila and lime juice into separate shot (caballitos) glasses
- To make Sangrita to fill third glass, SHAKE rest of ingredients with ice and fine strain into glass
- Instruct drinker to sip from all three glasses alternatively
Nutrition Facts : Calories 154 calories
SANGRITA
Provided by Bobby Flay
Categories beverage
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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.;
- 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.;
SANGRITA
Provided by Aarón Sánchez
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Place the chiles in hot water sit for 20 minutes. Allow the chiles to cool, remove from water and puree in a blender with the orange juice, onion, and lime juice. This is used as a chaser for the tequila. Can be prepared up to 2 days in advance, and refrigerated.
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