My mission today is to make something called sangrita.
When I was in Mexico City maybe 18 or 20 years ago, I went out drinking with one of my customers at the time (a Mexican, of course). We ended up doing shots of tequila, but a very high end one, and it was served with a side of something called sangrita. The sangrita was served chilled in a shot glass, and it was some type tomato-based drink. The idea is you sip the tequila, followed by an alternating sip of the sangrita.
I remember it being really good, but I had forgotten about it until today. I found several recipes online. Some say a true sangrita has no tomato juice in it. Instead, the red comes from pomegranite juice. However I'm pretty sure the one I had was tomato-based, and apparently that's the way it is served in Mexico City (makes sense, since that's where I was).
Anyway, I'm going to experiment, but it seems most recipes use some combo of tomato juice, lime juice, orange juice and grenadine (or pomegranite juice) along with heat in the form of hot sauce, chili powder, and/or horse radish, and worcestershire sauce. Similar to a bloody mary mix, but with the citrus stuff and grenadine.
Anyway, it appears there will be shooters of tequila in my near future.