Pour juices into a pitcher.
Add Worcestershire and Tabasco and stir well.
Trim ends from cucumbers and then cut each one into 6 pieces, about 2 inches in length.
Using a melon baller, scoop out the seeds and flesh to create a 'cup', leaving enough flesh at the bottom to hold the Sangrita.
Pour Sangrita into cucumber cups and serve with shots of tequila.
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