Cans of chipotle peppers in adobo sauce are available in the Mexican food section of most grocery stores. You'll need to puree some for this recipe.

Ingredients

　　1 teaspoon chipotle puree in adobo sauce

　　Juice from 1 lemon wedge

　　1 1/2-ounce chilled shot of reposado tequila

　　Combine the tomato juice, chipotle puree, and lemon juice and stir well. Chill. When ready to serve, pour into a shot glass along-side the chilled shot of reposado tequila. Shoot the shot of tequila and follow it with the Sangrita shot.

　　Reprinted with permission from the publisher Houghton Mifflin Harcourt from 101 Shots by Kim Haasarud. Photography by Alexandra Grablewski. Copyright © 2014.