Daniela`s Mexicans
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 700 ml schnapps, (Oldesloer Korn)
- 2 liters tomato juice
- 0.5 liter ½ tomato juice, (Sangrita spicy - heavily spiced)
- 1 bottle Tabasco
- 2 tablespoon pepper
- 2 teaspoons salt
- 1 teaspoon sugar
- 5 tablespoon lemon juice
- Cayenne pepper,
Print Recipe
Pin Recipe Instructions
- Prepare a large bowl, pour two liters of tomato juice (I`ll use Aldi organic juice) and a bottle of 0.5l Sangrita Spicy into it. First use the Oldesloer Korn to rinse the remains from the Sangrita bottle, then put everything in the bowl and mix well.
- Add pepper, salt, sugar, Tabasco and lemon juice, stir with a whisk. If necessary, season with cayenne pepper.
- The amount is enough for 3l of drink and a little rest for the first sample. The Mexican can be used immediately, but tastes better the next day (shake gently) and can be kept in the refrigerator for a long time.
- In northern Germany, the Mexican - starting from a bar in the Hamburger Schanze - has grown into a cult drink since 2009. Trendy bars in Hamburg or Kiel offer the Kurzen homemade for little money according to their own recipe. This mixture is not original from the Schanze, but adapted to our own taste.
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