Drinks Cocktails Brunch Cocktails Bloody Marys Bloody Maria with Carrot-Papaya "Sangrita" Be the first to rate & review! 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. By Ivy Mix Ivy Mix Ivy Mix is the co-owner of Leyena, an award-winning pan-Latin-inspired cocktail bar in Carroll Gardens, Brooklyn. She was named the 2015 American Bartender of the Year at Tales of the Cocktail’s Spirited Awards and the 2016 Mixologist of the Year by Wine Enthusiast. Food & Wine's Editorial Guidelines Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Anna Stockwell Active Time: 15 mins Total Time: 15 mins Servings: 16 Cook Mode (Keep screen awake) 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 Directions 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. 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. Rate It Print