Mark`s Mexicans
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 min |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 bottles grain, 0.7 l each
- 2 bottles vodka, 0.7 l each
- 2 bottles Sangrita spicy, 0.5 l each
- 7 liters tomato juice
- 200 ml orange juice
- 1 ½ bottle Tabasco, 57 ml each
- 4 cl lemon juice
- 5 teaspoons pepper from the mill
- 2 tablespoon mustard
- 3 teaspoons salt
- 1 teaspoon chilli
- 3 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Simply fill all the ingredients described in an appropriately large container, a large stockpot is best. Always stir vigorously with a whisk.
- Fill into bottles with a funnel. (The total amount is more than 10 liters, so have the appropriate amount of bottles ready.) I recommend storing the Mexican in a cool place for at least one night before serving it.
- Tip: This is clearly noticeable in the taste of good spirits, so please do not use cheap booze.
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