Sangrita

1. 1

   Heat the oil in a medium saute pan over medium heat.

2. 2

   Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes.

3. 3

   Scrape onto a plate and let cool completely.

4. 4

   Meanwhile, put the guajillo chile in a small bowl and cover with boiling water.

5. 5

   Let sit for 15 minutes before draining and finely chopping it.

6. 6

   Combine the tomato, orange, and lime juices in a pitcher.

7. 7

   Stir in the onion, chile, simple syrup, paprika, salt, pepper, Worcestershire sauce, and Tabasco.

8. 8

   Cover and refrigerate until cold, at least 2 hours or overnight.

9. 9

   Pour into highball glasses and garnish with lime wedges.

10. 10

    Serve with shots of tequila if desired.

No additional tips available.