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Ingredients
For the Sangrita
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3/4 cup store-bought papaya purée
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3/4 cup carrot juice (freshly made or store-bought)
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1 1/2 ounces fresh lime juice
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1 1/2 ounces fresh orange juice
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1/2 teaspoon kosher salt, plus more for rims
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1/2 teaspoon ground guajillo chile
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1/2 teaspoon ground chipotle chile
For the Bloody Maria
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Kosher salt for rims (optional)
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1 1/4 cups (10.5 ounces) blanco tequila
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3 ounces fresh lime juice, plus lime wedges or slices for serving
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Ice cubes, for serving
Directions
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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.