Bahama Sangarita Food

SANGRITA

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.;

FROZEN SANGARITA

Steps:

• For the frozen margarita: Add to a blender the ice, tequila, orange liquor, lime juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.
• For the frozen sangria: Add to a blender the ice, red wine, orange juice, lemon juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.
• To serve: Spoon a layer of frozen margarita and then a layer of frozen sangria into a margarita glass and repeat to create layers. Best served with straws!

BAHAMA SANGARITA

Steps:

• Build in a mixing glass, except red wine.
• Add ice.
• Shake to mix.
• Strain into wine glass over fresh ice.
• Gently top with a red wine float.

HIBISCUS KEY LIME COCKTAIL (TOMMY BAHAMA)

Steps:

• Mix all ingredients together and strain into a Collins glass filled with ice.
• Garnish with three key lime wheels.
• HIBISCUS SYRUP:.
• Heat water and sugar in a small pot until sugar has melted. Remove from heat, add hibiscus and steep for 10 minutes. Remove hibiscus and cool.