Bloody Maria With Carrot-Papaya Sangrita Recipe

Cooking Directions

• STEP 1.In a blender, combine 1 cup of carrot juice, 1 cup of papaya juice, 1/4 cup of lime juice, 1/4 cup of orange juice, 1 jalapeno pepper (seeds removed), and a pinch of salt.
• STEP 2.Blend until smooth and strain the mixture into a pitcher.
• STEP 3.In a cocktail shaker, combine 2 ounces of tequila, 4 ounces of tomato juice, 1/2 ounce of lime juice, 1/2 ounce of Worcestershire sauce, and a dash of hot sauce.
• STEP 4.Shake well and strain into a glass filled with ice.
• STEP 5.Pour the Carrot-Papaya Sangrita over the Bloody Maria and stir gently.
• STEP 6.Garnish with a celery stalk and a lime wedge.
• STEP 7.Serve chilled and enjoy!

Cooking Tips

• Adjust the spiciness of the drink by adding more or less jalapeno pepper.
• For a milder version, remove the seeds and membranes from the jalapeno pepper.
• You can make the Carrot-Papaya Sangrita ahead of time and store it in the refrigerator for up to 2 days.

Storage and Serving

• Store any leftover Carrot-Papaya Sangrita in an airtight container in the refrigerator.
• Serve the Bloody Maria with Carrot-Papaya Sangrita over ice for a refreshing drink.
• Garnish with celery and lime to enhance the flavors and presentation.