Mexicans
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 85) |
Ingredients
- 0.5 liter ½ grain
- 1 liter tomato juice
- 0.25 liter ¼ Sangrita
- 2 cl Tabasco
- 2 teaspoons pepper, coarse, freshly ground
- 1 ½ teaspoon sea salt, freshly ground
- 1 pinch (s) sugar
- some chili powder, as needed
- 1 teaspoon lemon juice
- some lemon peel from an organic lemon
- Worcester Sauce
- Cinnamon, optional
Print Recipe
Pin Recipe Instructions
- Put 0.5 l of the grain in a bowl or the mixer and mix with one liter of tomato juice, then add the Sangrita.
- Gradually add all the ingredients. Season well on a regular basis, as it is all about personal taste. I make lemon and lemon peel e.g., only in summer. You can also replace this with lime for an even more tangy taste. In winter I sometimes add a pinch of cinnamon, but it`s a matter of taste.
- Worcester sauce then rounds out the end result.
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