Bloody Maria with Carrot-Papaya "Sangrita"

Bartender Ivy Mix, owner of the tequila cocktail bar Leyenda in Brooklyn, bases her take on a Bloody Maria (a Bloody Mary made with tequila instead of vodka) on the Sangrita, a traditionally tomato-based Mexican drink that often accompanies shots of tequila. Mix's version features carrot and papaya juice for a light and fruity accent, making her cocktail ideal for brunch or mid-afternoon sipping.

Bloody Maria Recipe
Photo: Anna Stockwell
Active Time:
15 mins
Total Time:
15 mins


For the Sangrita

  • 3/4 cup store-bought papaya purée

  • 3/4 cup carrot juice (freshly made or store-bought)

  • 1 1/2 ounces fresh lime juice

  • 1 1/2 ounces fresh orange juice

  • 1/2 teaspoon kosher salt, plus more for rims

  • 1/2 teaspoon ground guajillo chile

  • 1/2 teaspoon ground chipotle chile

For the Bloody Maria

  • Kosher salt for rims (optional)

  • 1 1/4 cups (10.5 ounces) blanco tequila

  • 3 ounces fresh lime juice, plus lime wedges or slices for serving

  • Ice cubes, for serving


  1. First, make the Sangrita: Using a long wooden spoon, stir together the papaya purée, carrot juice, lime juice, orange juice, lime juice, salt, guajillo chile, and chipotle chile in a tall pitcher. Sangrita can be stored in the refrigerator for up to three days.

  2. To serve each Bloody Maria, you can choose to salt the rim (this step is optional) of your glass: Rub a lime wedge along the rim of a chilled highball glass. Invert the glass over a small plate covered with salt and turn a couple times to coat the rim. Add 2 ounces Sangrita, 1 1/2 ounces of tequila, and ½ ounce lime juice to glass; add ice and stir gently to combine. Garnish with a lime wedge or slice before serving.

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