At Este, they build this mixture using a quarter ounce of Maggi, a quarter ounce of Worcestershire sauce, and a half ounce of a house-made chile pepper vinegar, which is made using a mixture of ancho and arbol chiles. “You can substitute Tabasco or Valentina if you need to for this,” says Este beverage director Patrick Wasetis.

To build this, first make your clarified tomato water. Juice 12 ounces of tomatoes and bring to a simmer in a saucepot. “This is an easy hack for clarifying,” says Patrick Wasetis, “because all the particulate matter will stick together once it simmers.” From there, strain the tomato mixture through a paper coffee filter and preserve the clear liquid in a sterilized container. Weigh the liquid, then add smoked Maldon salt to the finished mixture at 5% by weight. Once you have this smoked clarified tomato water, take one ounce of it and add a half ounce of orange juice, a quarter ounce of grapefruit juice, a quarter ounce of lime juice, and one bar spoon of pomegranate molasses for a finished sangrita. Truth be told, this is a pretty complex process; for a simpler route at home, add the petróleo, fruit juice, and pomegranate molasses to your favorite Bloody Mary mix.