Sideline Sangrita Recipes

SANGRITA

Steps:

• Add the tomato juice, grapefruit juice, orange juice, lime juice, Tabasco, black pepper, salt and jalapeño pepper into a pitcher and stir until the salt dissolves.
• Let stand for 15 to 30 minutes, then remove and discard the jalapeño. (The longer the jalapeño infuses, the spicier the Sangrita will be.)
• Serve as an accompaniment to a shot of tequila.
• Store any remaining Sangrita in the refrigerator.

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.;

SANGRITA FRESCA (MEXICAN SANGRITA)

Steps:

• Pour lime juice into a glass container and add onion slice; let sit until flavors combine, 20 to 30 minutes. Remove and discard onion.
• Mix orange juice, hot sauce, and salt into lime juice; stir well. Stir pomegranate juice into mixture.

SANGRITA

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.

SANGRITA

Steps:

• Combine all ingredients in a shaker, stir and refrigerate. Serve chilled as a tequila chaser.

SANGRITA

Steps:

• Mix ingredients in a pitcher, chill well and serve in small glasses to chase shots of reposado tequila (or not) - or with very cold Mexican beer

SIDELINE SANGRITA

Steps:

• Combine all ingredients except tequila and chiles and chill well, at least two hours.
• To serve, either offer a glass of the Sangrita mixture on the rocks accompanied by a shot of tequila, or combine them in a tall glass. In either case, use a chile pepper as garnish.