The famous punch is always present in Mexican holidays.
In the area of Federal District a drink with tequila, rum, sweet anise, orange juice and grapefruit juice is prepared and served in a clay jug, giving rise to its name.
It based drink and fruit brandy called jonobo (plum type), it is customary in Veracruz, Hidalgo and San Luis Potosi.
Fermentation of sour plum tree jobo, put brown sugar in water. This drink is the most traditional and popular of Hidalgo and Veracruz.
It is an atole of maguey combined with mass of white maize consumed only in Pátzcuai Michoacan, the months of April, May and June. This drink is also known as white atole.
Mezcal made lechuguilla, (wild maguey). This drink is commonly ingested and on special occasions is traditional in the states of Sonora, Chihuahua and Puebla.
LIQUOR OR ORANGE Capulin
Drink prepared with alcohol and juice capulín, it is one of the most precious liquor by the public because of its taste and its homemade, prepared in the states of Mexico and Campeche. It also produces a quince liqueur is delicious when taken pure nectar and, accompanied by any brandy, is a drink typical of the region; bramble liqueur and bitters which is a digestive drink made of a combination of many herbs such as mallow, fennel, and orange blossoms Manrubia occurs.
It is a typical drink of the city of Irapuato, Guanajuato. Currently only one person is dedicated to processing (Maria Arrache), it being totally homemade. Once cooked strawberry it is dried to remove the honey to it you are then putting alcohol.
This typical drink is made by peeling ripe peaches and placing them in alcohol within a glass container lid perfectly. Thus they leave a month, after which the peaches alcohol which is then mixed with a syrup prepared with sugar, water and vanilla are separated. It is filtered with special paper and bottled. In Durango and in the State of Mexico it is usual ingesting this drink.
Nanche OR LIQUOR DAMIANA
Strawberries macerated in alcohol. You will also add sugar to taste and fresh water. Nanche liquor (round yellow fruit) or damiana represent common drinks in Baja California and Nayarit.
Prepared in Parras de la Fuente, whose production dates from colonial times and where the first wine cellar in Latin America was installed. The wine industry has been widely developed in Coahuila and in the State of Mexico.
SPIRITS OF Tlahuelompa
Made with rum and fruit wine with blackberry, lemon, orange, guava, apple, etc. Drink that originated in the state of Hidalgo.
Mezcal is one of Mexico’s best-known distillates.
Drink from the infusion of this aromatic herb (which grows naturally in arid areas and which are attributed medicinal properties over 17) in alcohol, own Sinaloa and Baja California Sur. In the latter state, the chemical engineer D. Salvador García, prepares caseramente. In the chronicles of the XVI century, missionaries in California reported that the Indians used it as a tea to replenish the energy consumed.
Made of red grape wine and damiana. typical drink of Baja California Sur. Its consumption is domestic.
Prepared from fresh fruits with alcohol, typical of the region of Jalisco.
Mezcal produced in Michoacan.
Fruit infusion of this name with the state of Veracruz feature alcohol.
refreshing juice drink traditional cane or corn, with pulque and honey, the states of Veracruz and Tabasco.
Ferment pineapple juice chiquita ingested in regions of the state of Tabasco.
Mixture of grape brandy and cane. Drink swallowed domestically and in rituals in the states of Tabasco and Veracruz.
popular drink made of water, sugar, alcohol 96 degrees, coloring and artificial flavoring; if to prepare it is heavily loaded, it can be lowered with water. From the state of Zacatecas.
Sugar cane brandy with capulines, known in Campeche and Yucatan.
Rice refreshing drink that does not contain alcohol. Its consumption is traditional throughout Mexico, especially in Yucatan.
Capulines mature drink, alcohol infusion, in the region of Puebla.
The horchata is never lacking in the festivities and food stalls.
Typical drink mix of white tequila, grenadine syrup, orange juice, orange blossom water and crushed ice, mostly consumed in the Federal District.
CACAPOTE O CAUCHAN
It is made with cocoa and golden corn, ground cinnamon. For the preparation of this drink contains no alcohol water or milk is used. It is consumed daily.
A mixture of alcoholic beverages, cocktail origin. (It is also the name given to the mixture of two beers). Popular in Campeche.
It is so called to drink tequila, orange juice and cinnamon. Known primarily in the state of Hidalgo.
Billed as a drink, carbonated. It is made based on a pineapple vinegar, to which is added a decoction of tamarind and hibiscus. Let stand and store in an oak barrel. It is served with a teaspoon of Calcium Carbonate (per glass). Considered a very refreshing beverage and digestive properties, because it contains alcohol. Your name (Cebadina) is because you previously added this plant, only due to fermentation, it acquired certain gradation. typical drink of Guanajuato.
Drink made from pineapple peel, cloves, pepper, cumin, coriander and fermented sugar. Its consumption is domestic and is originally from the state of Veracruz.
Known as “chabelas”
It is a drink of fermented plums with water and sweetened with panocha (brown sugar), traditional state of Puebla.
It is an old and sweet pulque is added to that red chile, roasted corn husks and fermented to heat low heat. This drink is for domestic consumption and ritual in Tlaxcala.
Originally from Michoacan, it is a sugar cane brandy.
Sugar cane brandy. Its special flavor makes it suitable to accompany meats. traditional drink of Michoacan.
It is a popular drink of Michoacán and Northern Guerrero, prepared with fermented barley water or sweetened with brown sugar and pineapple. It is also known as Tepache. Its consumption is domestic and ritual.
It is obtained from the cornstalks when the ear is in milk. This liquor is performed in several Mexican states, but Chiapas is very popular. It is preparing to celebrate in some parties ancestral tradition, like carnival Tenejapa, and everyday consumer.
Mezcal extracted from the agave. Originally from Chichihualco Braves in Guerrero.
It is a fermented corn drink with chili and salt that is prepared in the states of Puebla and Tlaxcala.
Pulque fermented with ancho chile, epazote (aromatic plant), salt and garlic. Drink household and ritual. It is customary to take in Guerrero.
Pulque fermented with ancho chile and epazote. Traditional drink of Puebla, Tlaxcala and Mexico. In the state of Guanajuato prepared with fermented barley and baking soda. Its consumption is domestic and ritual.
Distilled from sugar cane honey. Drink household and ritual in Michoacan.
A fermented drink, typical tuna cardona San Luis Potosi.
Mexico native drink that became popular worldwide after the Conquest. Michoacan is prepared carefully, grinding on the metate the cocoa bean; It is known for its delicious taste. It is consumed at all times.
Refreshing drink made of corn boiled in water and sugar (washed and ground), mixed with roasted, peeled and ground cocoa, forming a gray mass paddling and strain. It is served in calabash. popular drink contains no alcohol in the state of Tabasco.
Originally the State of Mexico knows you well to drink infusion nanche (round yellow fruit and tangy) in rum. In Puebla the Chumiate is the infusion of chokecherry (small dark fruit, like a grape, sweet), macerated and casting. Drink consumed at home, festivities and in some rituals, for the preparation of these liquors aromatic and medicinal herbs are used, among which include the tabaquillo, the prodigious, lemon tea, mint, pericón, walnut leaves , anise and chamomile field. Both the drink and ingredients sold in village shops and markets.
Wine fermented juice of sweet oranges. Prepared in the state of Veracruz.
This internationally renowned cocktail was created in this entity in 1942 by a chihuahuense barman. lemon juice, tequila and Cointreau liqueur served in a frosty glass with salt.
In Mexico City a drink of tequila, orange juice and grapefruit juice is prepared.
Zacatecas is the spirit obtained by the maceration of red tuna cardona and sugar. In San Luis Potosi is the fermented juice of red tuna with ground cinnamon, while in the states of Aguascalientes and Guanajuato is the liquid from the maceration of this tuna and sugar.
It is a distilled beverage cane, prepared in Comitan, Chiapas. Its consumption is domestic.
ordinary pulque which is added to honey brown and stick ring. Traditional Puebla.
Based drink milk and tender coconut copra. It is typical of the cities of Colima, Tecoman and Manzanillo Armoury. It contains no alcohol and its consumption is domestic,
CURED OF STRAWBERRY
Drink produced pulque and strawberry. A little pulque is added juice of strawberries and mix, then adds the rest of pulque (up to one liter) combined well and let stand for a whole day.
Cachaça, traditional Michoacan. It is generally consumed in rituals.
fermented drink this wild plum, is produced in Puebla consumed daily.
OJO DE GALLO
It is well known the preparation of white pulque, water, brown boiled honey, pepper, anise and ancho chile.
Puebla traditional drink made from cane juice or corn, pulque, and stick panocha ring.
Liquor derived from an original mezcal of Guerrero state who usually drink adding orange juice and cinnamon. Its production and consumption is domestic and in some ritual.
Drink contains no alcohol and is made with toasted corn flour stirred with brown sugar (unrefined cane sugar) and cinnamon. It dissolves in water and boiled. It is special to accompany tamales. Traditional throughout the Republic, but is originally from Chiapas.
Balché tree bark is dried in the sun and then fermented with honey and water for several days. Its preparation and consumption is typical of the states of Yucatan and Chiapas
Corn drink, brown sugar and water. Nayarit original drink.
COCKS O galleteras
It is well known to drink fresh milk with an egg yolk and a splash of liquor, which can be tequila, mezcal or cane alcohol. Its consumption is domestic and is originally from the state of Jalisco.
Drink made with various fruits: tejocote, guava, plum, tangerine, raisins, etc. Sweetened with brown sugar, you can be added to it a splash of rum. The most common in the Republic is the Christmas Ponche, classic Posadas and Christmas season and proper for the cold season. boiling water are you prepared with prunes, raisins, tejocotes, reeds, guavas and apples into pieces; once out of the fire can be added to them rum; jarritos usual serving in mud. But there are some others such as coconut punch, which is a nutritious drink milk, sugar, vanilla and orange leaves, which grated coconut and a dash of rum is added. It is traditional in family gatherings in Colima.
Cold drink exotic fiery red. It is made by fermenting Granada in tuxca (maguey brandy); It is from the municipality of Comala, Colima, where cold strikeouts are also made based on other fruits of the region, especially guava, tamarind, pineapple, etc.
Fruit sugar is boiled, after you add alcohol; original drink of Chiapas.
Mixture of pulque, water, lemon, cloves and nutmeg. Drink is usually eaten in Puebla, Tlaxcala and Hidalgo.
Chocolate with water, whipped out a strong foam. I drink served in gourds. Drink contains no alcohol and is traditional Veracruz.
Grape brandy from the region of Chiapas. It is consumed in some festivals (like the carnival Huistan) and daily
based fermented corn dough, ground cocoa and cold water seasoned with salt or chili tabasqueña drink. It contains no alcohol. In some regions Pozol prepared with pixte, it is a mixture of boiled corn and pixte (colorado sapote seed) previously roasted and ground. A famous drink is Pozol cocoa, cocoa is ground to release fat, and then stir in cornmeal. It is beaten with water and sugar to taste to serve. It is prepared for religious purposes (as in the festival of Tecolutla), but has become a daily drink of the region of Chiapas and Tabasco.
It is a typical drink of Mexico, known since the time of the Aztecs. The pulque is fermented maguey mead. It is so famous that in the region of Santa Maria Tejacate has been industrialized and canning. It is known as pulque cured pulque mix with different fruits to sweeten the taste. White pulque and fruit cured undoubtedly is the traditional drink in Tlaxcala; You can be white or prepared with walnuts, pine nuts, guava, celery, orange, melon, lemon and other flavors. Huitzilac pulque, is the beverage extracted from the maguey plants by farmers in the municipality of Huitzilac; It is carried on donkeys and mules for sale to the state capital of Morelos. In Puebla Obo pulque, which is a ferment of obo (wild plum) sweetened with sugar it is known.
Drink anise, marinated and boiled corn and chocolate, made in Yucatan and Tabasco.
refreshing drink the highlands of Chiapas made with cocoa, roasted corn and / or tortillas, achiote (seed serving spice and red coloring food) and cinnamon, all ground. Drink contains no alcohol and its consumption is domestic.
Drink that is ingested daily and on special occasions in the state of Oaxaca. Indians tend to take pulque maguey worms in some traditional festivals.
It is prepared based on the fermentation of corn. It is a kind of cold gruel accompanied by ice usual in the state of Colima and Sonora. In the state of Jalisco this drink is prepared with salt and lemon, plus some people tend to take it with lemon snow, while in San Luis Potosi and Puebla prepared with tuna and peel and stick stamp.
tangy fermented drink. For its preparation required four days: the first two are rested pieces of pulp and peel pineapple in a pot with cloves and cinnamon, then it is added a mixture of barley and brown sugar, previously boiled and allowed to ferment two days. The Tepache represents a common drink in the Federal District. In Jalisco and Nayarit it is so named fermentation pineapple shell with brown sugar or sugar, while in the states of San Luis Potosi, Puebla, Morelos, Oaxaca and Veracruz is a fermented drink only pineapple. In some regions of Jalisco, Hidalgo, Mexico City and Puebla Tepache is prepared with white pulque mixed with boiled honey panocha with anise.
Originally from the town of that name, which was first produced in the mid-eighteenth century on a farm called Cuisillos. It is a drink made from the blue agave (maguey).
Drink produced from corn newborn, crushed and fermented typical of the region of Jalisco. It is specially prepared for some festivities, but now ingested daily.
A typical drink of the state of Aguascalientes, corn aging product. Occasionally accompanied by lemon and baking soda.
Batari tanibién called, is the most popular drink of the Tarahumara in Chihuahua. On a bed of pine needles corn kernels are placed, they are covered with branches and moistened until they germinate. After grinding them and boil, strain the liquid and deposited in large pots for ferrnente. It is customary to add a grass accelerate fermentation. This drink has a whitish appearance, taste bitter and thick, low alcohol content, is the most traditional and popular of the Tarahumara, who take it at parties and dances; in rituals and ceremonies.
It is the result of that fruit brandy, produced in certain regions of Michoacan.
It is a blue agave distillate that is usually ingested in the state of Hidalgo.
It comes from the maceration of aromatic and medicinal herbs with alcohol. Tlanichicole represents a ritual and common drink in the region of Veracruz.
based alcoholic peanut, soursop or jobo, mixed with condensed milk, popular in Veracruz drink. It is also called a guerrerense and drink mezcal cured with vinegar, green pepper, onion, tomato and cheese. In Mexico and Morelos, tequila or rum combined with orange juice, onions and chili vinegar.
Drink obtained from fermented juice of various coconut palms. It is typical of the cities of Colima, Tecomán, Armería and Manzanillo and the state of Jalisco.
Once peeled, macerated and add water and sugar to taste. Allow to cool and is ready to be taken. Typical of the state of San Luis Potosi.
Kind of mezcal obtained from maguey Tuxcacuesco, Jalisco. It is taken alone or with refreshments on the streets of this region and Colima.
The sangria is one of the most refreshing drinks.
traditional drink which is made with pulque, corn, banana and brown sugar (unrefined cane sugar prieto color). It is quite strong and is usually taken in large festivals in the state of Queretaro.
alcoholic beverage produced by the distillation of maguey mead. It is preserved in jars of clay and served with salt powder made from maguey worms. Domestic consumption makes it representative of San Luis Potosi, Michoacan, Jalisco, Durango, Morelos, Nuevo Leon, Oaxaca, Tamaulipas and Zacatecas.
Mezcal ZACUALPAN OF Amilpa
Rum produced in the municipality of Zacualpan de Amilpa, Morelos.
There are two types of drinks that are made based vanilla this plant: Water, prepared baking mesquite pods, then the sap is squeezed and add water. It is recommended to take this nice cold drink. Atole (Mezquitatole), atole is made from dough and milk -water, mass, sugar and cinnamon, and mesquite pods. This atole dates from the late sixteenth century and today is a little weird consumption. They contain no alcohol, drinks longest established in Guanajuato.
It is commonly used drink in the Federal District. It is prepared with beer, salt and lemon juice.
It is a rum enjoying fame in Jalisco and Chiapas. This drink is traditional and popular.
In the year of 1927 in the State of Mexico, Mr. Adolfo P. Almazan invented a drink which he called “Gnats” which is a sweet liqueur fruits, especially orange. Now it is known throughout the Republic and abroad. You have to drink it in moderation, it is very strong. Campeche is a mix of different types of beers or drinks; in the State of Mexico’s most famous liquor capulín but also made from grape or apple; Michoacan is an orange liqueur, and orange liqueur Veracruz with nanche is prepared.
Drink from the infusion of strawberries so called, which gives special flavor to rum also is added ancho chile and epazote. It is a common drink in the State of Mexico, Veracruz and Campeche.
Based drink brandy and seasonal fruits must be aged at least two years to be ready. Its consumption is domestic and is customary in some festivals in the region of San Luis Potosi.
Drink made of tuna, pulque, and water, known in Tlaxcala and San Luis Potosi. Its consumption is domestic.
Atole one traditional Mexican drinks.
It is prepared with peeled seedless grapes, sugar and cinnamon. It is made in the wine industry has been widely developed in the state of Aguascalientes. It contains no alcohol.
Drink prepared with mead, mint, lemon and vodka; It is served cold. It is native to the state of Tlaxcala.
green liqueur made with mint, fennel or anise. typical drink of Tabasco.
Made with various fruits such as wild cherry, apple, plum, peach, orange and acachul. Typical of the State of Mexico, Hidalgo and Puebla drinks.
QUINCE WINE AND WALNUT
It is made in homemade form in places where these fruits as in the state of Zacatecas abound.
RED WINE, WHITE AND PINK
Made with grapes of the highest quality, produced in the region of Aguascalientes, Chihuahua and Baja California.
Distillate honey from a flower so-called rum. Drink that is ingested daily and on special occasions in Yucatan.
Drink made with sweetened water with lemon or orange cider, it is customary to take in the entire state of Puebla.
By fermentation and distillation of sugar cane. this drink is consumed in the states of Morelos, Guerrero, Puebla and Oaxaca.
Made with the bottom of the maguey mezcal called “zotolero” is very strong and it is customary cure with various fruits such as grapes and prunes. Puebla everyday consumption.
A hot chocolate is recommended for cold seasons.
Cane juice drink corn, roasted seed seeds ospreys and Piru (tree acclimated in Central table). Drink contains no alcohol and is originally from the state of Puebla. Its use is purely ritual.
Liquor prickly pear juice, shell ring and mezcal, it is customary eat in Puebla, Tlaxcala and San Luis Potosi.
Conventual origin liqueur, made from alcohol, egg yolks, sugar, milk, cinnamon and vanilla; It has a particularly pleasant taste. traditional drink of Puebla and Chiapas.
It is a drink distilled from sugar cane. It is customary in Yucatan and Veracruz, is currently acquires most of the Republic.
SAKA (Pozol SACRED)
refreshing beverage made with boiled and ground corn and is part of Maya offering to slash and burn the cornfields. It is traditional in the southeastern states of the country.
BLOOD OF BACCHUS
fermented drink made from wild uvillas in the region of Guerrero. Household and personal consumption to celebrate certain rituals.
It is a rum. This drink is commonly ingested and on special occasions is traditional in the states of San Luis Potosi and Guanajuato.
BLOOD OF CHRIST
Communion wine that is sometimes used as table wine. The best prepared in Parras de la Fuente, Coahuila.
fermented drink made from wild or unripe grapes and sugar produced in the city of Veracruz. Its use is purely domestic.
Traditional and refreshing drink whose ingredients are red wine, the juice of two lemons, sugar, mineral water and ice; It stirs everything and allowed to cool. Popular in Mexico City.
Unfermented pulque species, it is customary in some festivals of Jalisco.
It is a drink of germinated yellow corn, fifteen days is dried in the sun and ground to boil with brown sugar. When cooled, pulque is added and allowed to ferment for five days. Its daily consumption is typical of the region of Michoacan and among the Mazahua northeastern Mexico State.
It is a drink made from various fermented fruit. Currently the internationally renowned Zacatlan of apples and Huejotzingo in Puebla. They also occur in Veracruz and Tlaxcala for domestic consumption.
Drink amaretto and orange juice, own the Federal District.
Liríon Dasy plant genus, like a yucca that grows in semi-desert regions of Mexico. The Huichol of Jalisco and Nayarit asan the central stem of this plant and it exude a kind of mezcal. In Chihuahua is a brandy-cured maguey grapes and plums. It is customary to drink in some festivals and family gatherings.