Mexican Recipes< » Drinks



DRINKS AND FRESCAS


A word from Sheri: ...When preparing or cooking Mexican food and drinks, a lot of preparation is involved so plan accordingly. This is why the food taste so good!

TEQUILA

chilled tequila
salt
wedges of lime

Pour a shot glass of tequila. Lick the space between the thumb and index finger on your left hand, then sprinkle the area with salt be careful not to spill the salt, hold a lime wedge in the same hand. Pick up the shot glass in your right hand. Lick the salt, slam the tequila in one, suck the lime, then slam down your glass and say AHHH haaaaa in a Mexican yell!

MARGARITA

3 TBS. tequila
1 1/2 TBS. triple sec
1 1/2 TBS. freshly squeezed lime juice
crushed ice or ice cubes
lime and salt for frosting glass

Frost a cocktail glass by rubbing the outer rim with the wedge of lime. Dip in the glass in a saucer of salt so that it is evenly coated. Make sure that no salt gets inside the glass only on the outer rim. Combine the tequila, triple sec and lime juice in a shaker, add crushed ice if using a shake mix. Pour carefully in the glasses. If using ice pour put ice in first then pour mixture.

LICUADO DE MELON (WATERMELON JUICE)

1 watermelon (seedless)
4 c. chilled water
juice of 2 limes
honey
ice cubes
extra watermelon to decorate

Cut the watermelon flesh into chunks and discarding the rinds. Reserve some small chunks of water melon to put in pitcher. Blend watermelon in batches in blender adding just enough water to blend it. Then transfer the mixture to a large sieve set over a bowl. Using a wooden spoon press gently on the fruit to extract all the liquid. Stir in the lime juice and sweeten with the taste of honey about 1/2 cup of honey. Pour into large pretty glass pitcher and refrigerate.

CITRUS AGUA FRESCA

12 limes
3 oranges
2 pink or ruby grapefruit
2 1/2 c. water
6 TBS. sugar
extra fruit wedges to decorate

Squeeze the juice from the limes, oranges, and grapefruit. Some fruit pulp may collect along with the juice. This should also be used and discard any seeds. Pure fruit mixture into a large pretty glass pitcher. Add water, sugar and stir until the sugar is dissolved. Chill for 1 hour before serving with ice and fruit wedges. All fruit drinks will last one week in the refrigerator

TAMARIND AQUA FRESCA

4 c. water
8 oz tamarind pods
2 TBS. sugar
ice cubes

Pour the water into a saucepan and heat until warm. Remove from heat and pore into bowl. Remove from heat and puree into a large bowl. Peel the tamarind pods and add the pulp to the warm water. Soak at least 4 hours. Place a sieve over a bowl. Pour the tamarind pulp and water into the sieve, then press the pulp into the sieve with a wooden spoon, leaving the black seeds and discarding the seeds. Add sugar to the tamarind mixture and stir until completely dissolved. Pour into a pitcher and chill.

LIME AGUA FRESCA

7 1/2 c. cold water
6 TBS sugar
10 limes, plus slices to decorate
and ice cubes

Pour the water into large pitcher and the sugar and stir until all the sugar has dissolved. Chill for a t least 1 hour. using a zestier or grater, remove the zest from the limes taking care to only the zest. Squeeze the juice from the limes and add this to the chilled sugar water with at the lime rind. Stir well and chill again until needed. Serve with ice in a tall glasses, add extra lime for decoration.

AFTER DINNER COFFEE

1/3 c. dark-roasted ground coffee
2 c. boiling water
1/2 c. tequila
1/2 c. Kahlua liqueur
1 tsp. pure vanilla extract
2 TBS. Mexican dark brown sugar
2/3 c. heavy cream

Put ground coffee in a heatproof pitcher, pour in the boiling water and let sit until the coffee grounds settle at the bottom. Strain the coffee through a sieve to separate the liquid from the grounds. Pour the strained coffee into a clean heatproof pitcher. Add the Kahlua, tequila and vanilla to the coffee and stir well to mix. Add the sugar and stir until it has dissolved completely. Pour the mixture into small coffee cups. Hold a teaspoon just above the surface of the coffee. Pour the cream very slowly down the back of the spoon so that it forms a pool on the top of the coffee. Repeat for other coffees. Serve pronto!

MEXICAN HOT CHOCOLATE

4 c. whole milk
2-4 ounces Mexican chocolate (1-2 disks)

Pour milk into sauce pan and add the chocolate. Add 1 disk at a time. Heat the chocolate on medium-low and stir gently making sure not to burn the bottom. Use a whisk to stir or a molinollo (wooden whisk). Serve immediately.

-Thanks to Sheri for these great recipes!

MICHELADA

Salt
1/2 cup fresh lime juice
1 12 ounce bottle of mexican beer
1-2 dashes of Worcestershire sauce
1-2 dashes of tabasco
half a lime cut into wedges

Run a lime around the rim of a glass and the salt the rim of the glass.

Fill the glass half way with ice and then about 1/3 full with lime juice. Top off with beer.

Add worcestershire sauce and tabasco. Serve with lime wedge on rim of the glass if you like.

Makes 2

SANGRITA

1 cup fresh orange juice
1/2 cup fresh lime juice
2 tbs grenadine
1 tsp cayenne or 2 tsp bottled hot sauce

Mix all ingredients together and season with salt to taste.

Refrigerate until well chilled and serve in a shot glasses as a chaser to shots of tequila.

Makes 1 2/3 cups

AGUA DE SANDIA

8-10 lbs watermelon trimmed of rind and cut into chucks and seeded
3-5 limes quartered
1/4-1/2 cup sugar

Puree watermelon pieces in a blender or food processor. Strain into a large wide mouthed jar to catch stray seeds.

Squeeze limes into jar adding the rinds of the limes. Add sugar and 6-8 cups water and mix well.

Adjust flavor with more sugar or limes to taste.

Add lots of ice and ladle into tall glasses.

Makes about 1 gallon.

-These recipes are from Karan H. and her friend Dany's family in Cancun. Gracias!

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