Mexican (cocktail)

Mexicans as Shot ("Shorter")

A Mexican is an alcoholic drink that mainly consists of a clear spirit (originally grain , often also vodka or tequila ), tomato juice , sangrita , tabasco sauce , salt and pepper . The recipe is similar to the extent that long drink Bloody Mary , but the Mexican is much more flavorful and is commonly referred to as Short (Engl. "Shot" ) in a shot glass served.

history

The drink has its origin in Hamburg , where the restaurateur Mike Coloni claims to have served it for the first time in 1987 in his hard rock pub Steppenwolf on St. Pauli . He developed the recipe as a stopgap measure to cover up the taste of a cheap fruit brandy blend that he accidentally bought instead of grain and whose bad taste he wanted to whitewash somehow. The result was well received and, after the fruit schnapps had been consumed, was now mixed with grain and placed on the menu. The name goes back to the sharp taste that "somehow reminded of Mexico". While Coloni himself was reluctant to drink the shot (“I never liked that stuff!”), The Mexican, who went over the counter for only 99 pfennigs, was extremely popular with his guests. Other local innkeepers soon copied the idea with similar recipes, and over the years the drink became a “cult on St. Pauli”. However, Coloni only announced the recipe for his original blend after he closed his business in 2008.

The shot is now also served in other cities. It is widespread “less in fine bars or at mixologists' counters, but rather in corner pubs or foosball pubs. But not only. ”The tomato drink is“ an excellent agent with which you can inspire people for cocktails, (...) a catapult with which you can not only make your eyes cry, but also make you drink them -Culture opens ".

preparation

The original mixture from the Hamburg pub Steppenwolf consisted of 0.7 l of grain , 1.5 l of tomato juice and 0.7 l of Taki Taki or Sangrita , according to another source of 0.7 l of grain, 2.1 l of tomato juice and 0.5 l Taki Taki . This premix was then seasoned with a heaping tablespoon of pepper and salt as well as 3 cl Tabasco sauce and finally served as a pre-chilled shot without ice in a shot glass.

As with many cocktails and mixed drinks, the recipe varies depending on the provider. Instead of grain, the Mexican is also offered with other spirits such as vodka , tequila or mezcal and can also contain lemon or lime juice , spices such as chili powder and coriander or herbs. A Mexican is "like a spicy smoothie ", you can "experiment a lot with it". Several finished products are now also on the market.

Compared to other shots, the Mexican contains very little alcohol. The preparation according to the original recipe results (depending on the variant and the grain used) an alcohol content between 6 and 9% vol. For a double grain (38% vol.) You can drink about five Mexicans of the same size; ten Mexicans of 2 cl together contain a little less alcohol than a glass of beer (0.33 l at 5% vol.). According to barkeeper Roman Lewandowski, the Mexican is not suitable for getting drunk anyway, because "the vitamins and electrolytes in the drink do exactly the opposite".

Web links

Commons : Mexicans - Collection of pictures, videos, and audio files

Henning Cordes: How the “Mexican” became a real hamburger ndr.de , May 15, 2015.
Stefan Adrian: Das kleine Scharfe mixology.eu , August 17th, 2015.

Individual evidence

↑ ^a ^b ^c Henning Cordes: How the "Mexican" became a real hamburger. NDR, May 14, 2015, accessed on August 17, 2015 .
↑ ^a ^b ^c ^d Daniel Schaefer: Viva la Mexikaner - The great test (I). In: St. Pauli Blog. June 2, 2015, accessed on August 20, 2015 (continued: Viva la Mexikaner - The Great Test (II) ).
↑ ^a ^b ^c Stefan Adrian: The small sharp. In: mixology.eu. August 17, 2015, accessed August 23, 2015 .
↑ This is based on the alcohol content of the "original recipe" quoted by the NDR. Prepared with 32 percent grain results in 7.6% vol. With 38 percent Doppelkorn it would be 9% vol .; the “original recipe” from the St. Pauli Blog has only 6.7% vol. or with Doppelkorn 8% vol., each without thinning with ice. Calculation: 10 × 0.02 lx 7.6% vol. = 15.2 ml of pure alcohol in ten Mexicans, or 0.33 lx 5% = 16.5 ml of alcohol in one beer. In a 0.02 l shot glass Doppelkorn with 38% vol. contains 7.6 ml of alcohol.

[ndr-1] Henning Cordes: How the "Mexican" became a real hamburger. NDR, May 14, 2015, accessed on August 17, 2015 .

[stpauli-2] Daniel Schaefer: Viva la Mexikaner - The great test (I). In: St. Pauli Blog. June 2, 2015, accessed on August 20, 2015 (continued: Viva la Mexikaner - The Great Test (II) ).

[mixology-3] Stefan Adrian: The small sharp. In: mixology.eu. August 17, 2015, accessed August 23, 2015 .

[4] This is based on the alcohol content of the "original recipe" quoted by the NDR. Prepared with 32 percent grain results in 7.6% vol. With 38 percent Doppelkorn it would be 9% vol .; the “original recipe” from the St. Pauli Blog has only 6.7% vol. or with Doppelkorn 8% vol., each without thinning with ice. Calculation: 10 × 0.02 lx 7.6% vol. = 15.2 ml of pure alcohol in ten Mexicans, or 0.33 lx 5% = 16.5 ml of alcohol in one beer. In a 0.02 l shot glass Doppelkorn with 38% vol. contains 7.6 ml of alcohol.