Vampiro Cocktail Food

VAMPIROS MEXICANOS (MEXICAN VAMPIRES)

Vampiros Mexicanos (Mexican Vampires) image

If you are looking for a real Mexican cocktail, you just found it! This drink combines, in one glass, the best of Mexico: tequila and sangrita (Mexican's favorite tequila chaser). Don't look for cheap tequila; if you like the good stuff, don't be afraid to mix it.

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 5m

Yield 1

Number Of Ingredients 7

Ingredients

ice cubes, or as needed
1 ½ fluid ounces silver tequila (100% agave)
3 ounces sangrita (Mexican-style bloody mary mix with orange and lime)
1 ½ ounces citrus-flavored soda (such as Squirt®)
½ lime, juiced
1 pinch Mexican-style chili powder with lime (such as Tajin® fruit seasoning)
1 pinch chili-lime seasoning (such as Tajin®)

Steps:

Fill a highball glass with ice cubes; pour in tequila, sangrita, citrus soda, lime juice, and chili-lime seasoning. Stir to mix well.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 10.6 g, Fat 0.2 g, Fiber 0.4 g, Protein 1 g, Sodium 622 mg, Sugar 6.9 g

VAMPIRO

Vampiro image

Provided by Food Network Kitchen

Time 20m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 cups sugar
2 cups water
1/4 cup dried hibiscus flowers (see cook's note)
2 -inch piece fresh ginger, unpeeled and sliced
4 cups white tequila
2 cups freshly squeezed lime juice, strained
1 cup orange liqueur, such as Triple Sec
Cubed ice, as needed
Thinly sliced lime, for garnish

Steps:

For the syrup: Put the sugar, water, hibiscus flowers, and ginger in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Remove from the heat and set aside to steep for 30 minutes. Strain and refrigerate until chilled.
To make the cocktail: Combine the tequila, 2 cups of the hibiscus syrup, lime juice, and orange liqueur in a large pitcher. (The vampiro can be made up to this point a day ahead and refrigerated.)
To serve, fill a cocktail shaker half way with ice, add the some of the vampiro and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices. Alternatively, serve over ice in a rocks glass.

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