Coctel Bandera Mexicana Mexican Flag Cocktail Recipes

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BANDERA



Bandera image

In Mexico the quality of the homemade Sangrita can make or break a bar. The Sangrita in this trio is spicy and slightly sweet.

Provided by Simon Difford

Categories     Drink

Time 2m

Yield 1

Number Of Ingredients 11

60 ml Tequila blanco
60 ml Lime juice (freshly squeezed)
15 ml Tomato juice
15 ml Pomegranate juice
7.5 ml Orange juice (freshly squeezed)
15 ml Lime juice (freshly squeezed)
5 ml Grenadine/pomegranate syrup
2 Hot pepper sauce (red)
2 Worcestershire sauce
1 Salt
1 Black pepper

Steps:

  • POUR tequila and lime juice into separate shot (caballitos) glasses
  • To make Sangrita to fill third glass, SHAKE rest of ingredients with ice and fine strain into glass
  • Instruct drinker to sip from all three glasses alternatively

Nutrition Facts : Calories 154 calories

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)



Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) image

I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!

Provided by Mexican Sweetheart

Categories     Appetizers and Snacks     Tapas

Time 1h45m

Yield 4

Number Of Ingredients 14

⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados - peeled, pitted, and chopped

Steps:

  • Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
  • Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g

3-SHOT COCKTAIL ("BANDERA AND SANGRITA")



3-Shot Cocktail (

Provided by Marcela Valladolid

Categories     beverage

Time 10m

Yield 14 servings

Number Of Ingredients 8

Tequila, 1-ounce per serving
Fresh lime juice, 1-ounce (about 2 tablespoons) per serving
Red part (Sangrita)* (See Cook's Note)
3/4 cups orange juice
3/4 cups regular or spicy tomato juice
1/4 cup fresh lime juice
1 medium jalapeno chile, stemmed, seeded and coarsely chopped
Pinch salt

Steps:

  • White part: Fill tequila shot glasses with tequila.
  • Green part: Fill tequila shot glasses with lime juice.
  • Red part: Put all of the ingredients for the sangrita in a blender and process until smooth. Fill tequila shot glasses with sangrita.
  • Each guest is served 1 shot of each part or color to sip.

COCTEL BANDERA MEXICANA, MEXICAN FLAG COCKTAIL



Coctel Bandera Mexicana, Mexican Flag Cocktail image

For those who looooove tequila as much as I do. All hail agave-juice!! Posted for Zaar World Tour II '06

Provided by Cynna

Categories     Beverages

Time 5m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 pint tequila
2 1/2 limes, juice of
2 cups ice, chopped
3 tablespoons powdered sugar
1 banana
6 thompson seedless grapes
6 maraschino cherries

Steps:

  • Mix the sugar and lime juice thoroughly, and then pour in tequila.
  • Shake with chopped ice and serve in cocktail glasses.
  • Drop into each glass a grape, cherry and banana ball (use a melon baller).

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