Mexican Coke Recipe
Contains cane sugar rather than high-fructose corn syrup. 12 oz
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Ingredients
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Soda Base
Garnish
Method
Prepare Cane Sugar Syrup (if you don't have pre-made)
- 1
Make simple syrup
Combine equal parts cane sugar and water by weight (for small batch: 1/2 cup sugar + 1/2 cup water) in a small saucepan. Heat over medium-low, stirring until sugar fully dissolves and the mixture is clear. Remove from heat and let cool to room temperature. Transfer to a jar and refrigerate. Use 1.5 tablespoons per 12 oz soda.
Assemble Mexican Coke
- 2
Chill a 12 oz glass or bottle and the carbonated water beforehand if possible. This keeps carbonation from dissipating when you add syrup.
- 3
Add the ice cubes to the glass if serving on the rocks (about 1 cup). If you prefer no ice, omit.
- 4
Pour 1.5 tablespoons cane sugar syrup into the glass. If you like a slightly more authentic flavor, add 1 teaspoon vanilla extract at this stage. For a lightly brightened finish, add 1/2 tablespoon fresh lime juice (optional).
- 5
Slowly pour 12 oz chilled carbonated water over the back of a spoon or down the side of the glass to preserve carbonation and mix gently. Pouring slowly reduces foam and keeps a crisp effervescence.
- 6
Give the drink a very gentle stir (1–2 slow swirls) to incorporate the syrup without flattening the soda.
- 7
Garnish with a lime wheel or wedge on the rim. Serve immediately with a straw or long spoon.
