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Mexican Coca Cola Recipe

Name: ELEMs Mexican Coca Cola Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1.5 oz Adictivo Añejo (or similar aged añejo tequila); 0.5 oz Mezcal (smoky, not overly peated); 0.75 cups Granulated sugar; 0.5 cups Water; 1 tsp Fresh lime zest (finely grated, from about 1 lime); 1 tsp Fresh orange zest (finely grated, from about 1 orange); 0.5 tsp Vanilla bean (split) or pure vanilla extract; 0.5 tsp Cinnamon stick; 3 slices Fresh ginger (thin slices); 0.25 tsp Caramelized cane sugar (dark) or a pinch of molasses; 0.25 tsp Concentrated mole paste (store-bought or homemade); 1 tsp Hot water (to thin mole paste); 1 oz Prepared pineapple-rind tepache (chilled) — strained and uncarbonated; 1 oz Club soda or chilled sparkling water (to top, optional if you want more fizz); 1 piece Ice (large cube or sphere); 1 piece Pineapple rind or thin wheel (for garnish); 1 piece Flamed orange peel (optional)

Inspired by ELEM

Time45m

Serves1

a beautifully balanced mix of Adictivo Añejo, Mezcal, house-made Mexican Coke syrup, mole, and pineapple-rind tepache.

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Ingredients

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Cocktail Base

1 1/2 oz Adictivo Añejo (or similar aged añejo tequila)

1/2 oz Mezcal (smoky, not overly peated)

Mexican Coke Syrup (house-made)

3/4 cups granulated sugar

1/2 cups Water

1 tsp Fresh lime zest (finely grated, from about 1 lime)

1 tsp Fresh orange zest (finely grated, from about 1 orange)

1/2 tsp Vanilla bean (split) or pure vanilla extract

1/2 tsp Cinnamon stick

3 slices Fresh ginger (thin slices)

1/4 tsp Caramelized cane sugar (dark) or a pinch of molasses

Mole Accent

1/4 tsp Concentrated mole paste (store-bought or homemade)

1 tsp Hot water (to thin mole paste)

Pineapple-rind Tepache

1 oz Prepared pineapple-rind tepache (chilled) — strained and uncarbonated

Finish & Garnish

1 oz Club soda or chilled sparkling water (to top, optional if you want more fizz)

1 piece Ice (large cube or sphere)

1 piece Pineapple rind or thin wheel (for garnish)

1 piece Flamed orange peel (optional)

Method

Mexican Coke Syrup (house-made)

Combine 0.5 cup water and 0.75 cup granulated sugar in a small saucepan over medium heat.

Add the lime zest, orange zest, split vanilla bean (or vanilla extract added at the end), cinnamon stick, ginger slices, and a pinch (0.25 tsp) of caramelized cane sugar or molasses to deepen color and flavor.

Bring to a gentle simmer, stirring until the sugar dissolves. Simmer very gently for 6–8 minutes to infuse flavors, watching so it does not boil vigorously.

Remove from heat. If using a vanilla bean, scrape seeds into the syrup and stir. Let steep for 15–20 minutes to develop aromatics.

Strain the syrup through a fine mesh sieve into a clean jar, pressing solids to extract flavor. Discard solids. Cool to room temperature, then refrigerate. Yields about 3/4 cup syrup; use 3/4–1 oz per cocktail depending on sweetness preference.

Mole Accent

In a small bowl, whisk 0.25 tsp concentrated mole paste with 1 tsp hot water until it forms a smooth, pourable slurry. This mellows texture and allows even distribution in the drink.

Cocktail Assembly

Chill a rocks glass. Place one large ice cube or sphere in the glass.

Add 1.5 oz Adictivo Añejo and 0.5 oz mezcal into a mixing glass with 0.5–0.75 oz of the prepared Mexican Coke syrup (adjust to taste for sweetness).

Add the mole slurry (all of the prepared 0.25 tsp slurry) to the mixing glass.

Add 1 oz pineapple-rind tepache (chilled). The tepache contributes mild acidity, pineapple funk, and subtle fermentation character — start with 1 oz and adjust in future pours for balance.

Add a few large ice cubes to the mixing glass and stir gently for 12–15 seconds until well-chilled and lightly diluted, integrating the mole and syrup into the base spirit.

Strain the mixture over the large ice in the chilled rocks glass.

Top with 1 oz chilled club soda or sparkling water if you want light effervescence (optional).

Finish & Garnish

Express an orange peel over the drink (optional flamed orange: hold peel over a match flame briefly while squeezing to light the expressed oils) and wipe the rim with the peel, then drop it into the glass or rest it on the ice.

Garnish with a piece of pineapple rind or thin wheel on the rim. Serve immediately.