Daniela's Mexican

Ingredients for 3 servings:

• 700 ml schnapps (Oldesloer Korn)
• 2 liters of tomato juice
• ½ liter tomato juice (Sangrita Spicy – strongly spiced)
• 1 bottle of Tabasco
• 2 tbsp pepper
• 2 tsp salt
• 1 tsp sugar
• 5 tbsp lemon juice
• Cayenne pepper, nB

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cult drink from northern Germany based on grain

Prepare a large bowl, pour in two liters of tomato juice (I use the organic juice from Aldi) and a 0.5-liter bottle of Sangrita Pikant. First, use the Oldesloer Korn to rinse the leftovers from the sangrita bottle, then add everything to the bowl and mix thoroughly. Add pepper, salt, sugar, Tabasco, and lemon juice, and mix with a whisk. Season with cayenne pepper, if desired. This amount is enough for 3 liters of drink plus a little leftover for the first taste. The Mexican can be used immediately, but tastes better the next day (shake gently) and will keep well in the refrigerator. In northern Germany, the Mexican has become a cult drink since 2009 – originating in a bar in Hamburg’s Schanze district. Trendy bars in Hamburg and Kiel offer this “short” drink, homemade according to their own recipe, for a small price. This blend isn’t “original” from the Schanze district, but adapted to our own taste.