Bloody Maria with Carrot-Papaya

Ingredients

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

Description

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.