I have a "traditional" blender recipe for sangrita on this blog, but if you just want to throw something together and not have as many dishes to wash, this works well, too.
5.5 oz. Snap-e-Tom tomato juice cocktail (It's a hard-to-find product by Del Monte, but it's available online by the case.) This is roughly half of an 11.5-oz can. The reason this is an important component is that, in addition to tomato juice concentrate, it contains juices of onion and green chiles, which are part of what makes sangrita taste like it does.
If you can't find Snap-e-Tom, V-8 hot and spicy juice works OK in the same amount.
About 4 oz. orange juice, any kind.
About 1.5 oz. lime juice, any kind. The reconstituted type in bottles will do for this.
Mexican-style hot sauce, your choice, to taste. Sriracha, the Southeast Asian serrano hot sauce with garlic, also works well in this.
Combine in a tall glass and stir well.
This is traditionally a chaser for shots of tequila with lime wedges and a little salt. If you are on the wagon, it also makes a good nonalcoholic "virgin Mary" (or as they say in Australia, a bloody shame).
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