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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.

Ivy Mix

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Credit: Anna Stockwell

Recipe Summary

active:
15 mins
total:
15 mins
Servings:
16
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Ingredients

For the Sangrita
For the Bloody Maria

Directions

Instructions Checklist
  • 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.

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  • 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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