Sangrita is actually a spicy cocktail mixer meant to be sipped alternately with shots of tequila. However, it can also make a perfect nonalcoholic option to serve at brunch or as an aperitif. Fresh citrus juice adds a bright note, while the guajillo chile and smoked paprika add earthiness (and, of course, smokiness). Caramelizing the onion instead of adding it raw mellows out the flavor and adds a touch of sweetness.

　　

Ingredients

Serves 8

　　1 tablespoon canola oil

　　1 small Spanish onion, halved and thinly sliced

　　1 guajillo chile, stemmed and seeded

　　1 (32-ounce) can tomato juice

　　1 cup fresh orange juice

　　1/4 cup fresh lime juice

　　1 ounce Simple Syrup (page 11)

　　1 tablespoon smoked sweet Spanish paprika

　　1 tablespoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　2 dashes of Worcestershire sauce

　　5 dashes of Tabasco sauce

　　Lime wedges, for garnish

　　Silver tequila, for serving (optional)

　　

Step 1

Heat the oil in a medium sauté pan over medium heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes. Scrape onto a plate and let cool completely.

　　

Step 2

Meanwhile, put the guajillo chile in a small bowl and cover with boiling water. Let sit for 15 minutes before draining and finely chopping it.

　　

Step 3

Combine the tomato, orange, and lime juices in a pitcher. Stir in the onion, chile, simple syrup, paprika, salt, pepper, Worcestershire sauce, and Tabasco. Cover and refrigerate until cold, at least 2 hours or overnight.

　　

Step 4

Pour into highball glasses and garnish with lime wedges. Serve with shots of tequila if desired.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.