Description
Makes 16 Servings
Ingredients
For the Sangrita
3/4 cup store-bought Pear purée
3/4 cup carrot juice (freshly made or store-bought)
1 1/2 oz. fresh lime juice
1 1/2 oz. fresh orange juice
1/2 tsp. kosher salt, plus more for rims
1/2 tsp. ground guajillo chile
1/2 tsp. ground chipotle chile
For the Bloody Maria
Kosher salt for rims (optional)
1 1/4 cups blanco tequila (or 1 1/2 ounces per serving)
3 oz. fresh lime juice, plus lime wedges or slices for serving
Splash of Cointreau
Ice cubes, for serving
Instructions
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 it couple of times to coat the rim.
For Each Cocktail:
Add 2 ounces of Sangrita, 1 ½ ounces of tequila, ½ ounce of lime juice, and a splash of Cointreau to the glass; add ice and stir gently to combine. Garnish with a lime wedge or slice before serving.
Love the new ‘do Kelly!!
Thanks so much, Kathy! xo Kelly
Love your Friday posts! You both look so good … and Kelly’s Madewell ballet flats are on my radar 🙂 The BLTs are mouthwatering … Happy weekend and pats to Oscar, Pax and Ollie ~
I love the Greta Ballet Flats, Carolina Girl! I have them in a few different colors and will go back for more! xo Kelly