Sangrita de Toro

Ingredients

• 1 teaspoon ground arbol chiles* plus 1 arbol chile whole with a mallet crushed
• 3 dashes hot sauce such as tapatío
• 1 tablespoon kosher salt 
• 1  lime wedge plus tbsp. lime juice 
• 3 tbsp percent tequila blanco such as patrón or herradura
• 6 tbsp bloody mary mix 
• 6 tbsp bloody mary mix 

Equipment

Directions

1. Combine salt and ground chiles on a small plate. Rub the rim of a chilled 12-oz. glass with lime wedge, then dip in salt mixture.
2. Fill a cocktail shaker three-quarters full with ice.
3. Add lime juice, tequila, Bloody Mary mix, and hot sauce and shake until cold.
4. Pour ice mixture into glass and garnish with whole chile. For a thinner cocktail, let it sit on ice about 5 minutes.
5. *Find arbol chiles at Latino markets. Grind about 2 minutes in a clean spice grinder.