Bloody Sangrita

Sangrita is traditionally a palate cleanser enjoyed between sips of tequila. Here, Ivy Mix combines the two into a crimson cocktail that looks like a play on the Bloody Mary, thanks to beet juice, but surprises the palate with citrus, sweet mango, and dried chile. (Note: You can make the Sangrita Mix ahead of time.)
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  • Level: Intermediate
  • Total: 15 min
  • Active: 15 min
  • Yield: 1 serving
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Sangrita Mix

15 ounces beet juice, preferably fresh-pressed

15 ounces mango purée, preferably The Perfect Purée brand

2 ounces orange juice

2 ounces lime juice

1/2 guajillo chile

1/2 ancho chile

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

Bloody Sangrita

2 lime wheels, divided

kosher salt, for salting the rim of the glass

1 1/2 ounces tequila blanco (100% blue agave)

2 ounces Sangrita Mix, plus more as needed, from Step 1

1 lime wedge

Ice cubes


  1. Into a blender, add beet juice, mango purée, orange juice, and lime juice. Add both guajillo and ancho halves (without stems), along with their seeds. (For a milder spice level, discard some of the seeds.) Start blending at low speed, then increase to high speed, 10–15 seconds, or until mixture is completely blended. Makes about 4¼ cups of Sangrita Mix.
  2. Assemble: Rub half of the outer rim of a tall glass with a lime wheel, then roll the glass in a saucer of salt to create a half-salted rim. Discard lime wheel. Into the glass, add tequila and Sangrita Mix. Squeeze the juice from the lime wedge into the drink before adding the wedge itself. Fill glass with ice.Top off with more Sangrita Mix, leaving about 1 inch at the top of the glass, and gently stir. Garnish by dropping a lime wheel into the glass; serve with a drinking straw.

Cook’s Note

Sangrita Mix will keep in an airtight container in the fridge for up to 1 week. Ivy Mix recommends adding a shot of vodka to extend storage time to 2 weeks.

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