Sangrita With A Pineapple Lime Iceberg Recipes

Steps:

• Mix Sauvignon Blanc, pineapple juice, triple sec, and brandy together in a large pitcher. Add chopped pineapple, orange, lemon, and lime. Cover and refrigerate, 8 hours to overnight.
• Stir in lemon-lime soda before serving.

Steps:

• An hour before the cocktail hour is to commence, combine all the ingredients for the sangrita in a blender. Blend until frothy. Cover and refrigerate for the flavors to marry. To serve, pour the sangrita into 8 straight, tall shot glasses. Pour the tequila into 8 identical shot glasses and place them all on a tray lined with a napkin desired, and serve immediately with lime wedges and salt, if desired.

Steps:

• Combine all the ingredients in a blender and process or whisk in a bowl until blended. Refrigerate. Serve cold in shot glasses with corresponding shots of tequila.

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.