Mexican Coke Recipe

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.

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.