Sangritini Recipes

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SANGRITINI

Make and share this Sangritini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9



Sangritini image

Steps:

  • Mash together the fruit slices with the vodka and cointreau in a cocktail shaker.
  • Add in the merlot, pineapple juice, and ice; shake vigorously.
  • Strain into a chilled martini glass.
  • Garnish with a cherry and an orange wheel.

Nutrition Facts : Calories 130.9, Fat 0.1, Sodium 4.2, Carbohydrate 11.5, Fiber 1, Sugar 7.6, Protein 0.5

1 orange slice
1 lemon slice
1 lime slice
1/2 ounce citrus-infused vodka or 1/2 ounce orange-infused vodka
1/2 ounce Cointreau liqueur
2 1/2 ounces merlot
1 ounce pineapple juice
1 maraschino cherry, for garnish
1 orange slice, wheel for garnish

SANGRITA

Provided by Bobby Flay

Categories     beverage

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15



Sangrita image

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.;

32 ounces tomato juice
2 cups fresh orange juice
1 cup Tequila (recommended: Herradura Blanco)
1 cup fresh lime juice
1/4 cup agave juice
5 dashes hot pepper sauce (recommended: Tabasco)
2 dashes Worcestershire sauce
Caramelized Spanish Onion, recipe follows
1 guajillo chile, stemmed, seeded, soaked in boiling water for 15 minutes and finely chopped
1/4 teaspoon freshly ground black pepper
1 tablespoon smoked paprika
1 tablespoon kosher salt
Lime wedged and sliced, for garnish and moistening glass rim
1 tablespoon canola oil
1 Spanish onion, peeled, halved, thinly sliced

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