How to make a Mexican Takeaway cocktail

By Rebecca Weller

- Last updated on GMT

Fresh and spicy: how to make Callooh Callay's popular Mexican Takeaway cocktail (Credit: Getty/SolStock)
Fresh and spicy: how to make Callooh Callay's popular Mexican Takeaway cocktail (Credit: Getty/SolStock)

Related tags Cocktails Spirits Top 50 Cocktail Bars

This week’s Drinks Masterclass showcases a recipe from Callooh Callay in Shoreditch, London, which is number 37 on the Top 50 Cocktail Bars list.

Below, the company’s operations manager, Simone Crepaldi, shares how to create the “fresh and spicy” Mexican Takeaway cocktail​, which the bar ​sells between 300 and 350 of a month, costs around £2.56 to make and retails at £12.

Crepaldi said: “If you like spicy margaritas this is one of the best twists. Delicious, fresh and spicy.

“Once the homemade ingredients are prepped, it’s very easy [to make].

“The flavour combination and its garnish [make this cocktail stand out], it’s amazing. We use a mini taco filled with guacamole and coriander leaf and place it on the top of the ice column.”

Let's get into it...

Equipment required:

  • Tin on tin shaker
  • Strainer
  • Double strainer
  • Bar spoon
  • Column ice
  • Highball 


  • 10ml Jalapeño infused Ocho tequila
  • 10ml Bruxo X Mezcal
  • 5ml Italicus
  • 10ml Tio Pepe fino Sherry
  • 25ml coriander syrup
  • 25ml lime juice
  • 2ml of 10% saline solution
  • 330ml tonic water 
  • 1 ice column
  • 20g Carlistan pepper
  • 8g Scotch bonnet pepper
  • 2g Star Anise

Mexican Takeaway cocktail


Jalapeno Tequila (Yield: 500ml / Shelf life: 2 months)
  • Place the peppers, star anise and 500ml of Ocho Tequila into a Sous Vide Bag for at least 1hr
Coriander Syrup (Yield: 200ml / Shelf life: 2 weeks):
  • Blend and strain 20g of coriander with 20g of sugar syrup
The cocktail (Yield: 1 serve):
  • Add all ingredients, minus the tonic water, to the tin shaker
  • Strain and top with tonic water
  • To make the optional mini taco garnish, use a small circle cutter on a tortilla wrap, make into a taco shape using a toothpick and fry before filling with guacamole 
  • Garnish with the filled mini taco, if using, and serve  

Cost breakdown (excl. VAT):
  • Tio Pepe –75cl bottle: £9.25 / per cocktail: £0.12
  • Ocho Tequila – 50cl bottle: £15.69 / per cocktail: £0.31
  • Italicus – 70cl bottle: £22.70 / per cocktail: £0.16
  • Burxo X – 70cl bottle: £25.98 / per cocktail: £0.37
  • Lime juice – per cocktail: £0.23
  • Column ice – per cocktail: £0.80
  • Tonic water – 330ml bottle: £0.55 / per cocktail: £0.03
  • Carlistan pepper – per cocktail: £0.12
  • Scotch Bonnet – per cocktail: £0.10
  • Star anise – per cocktail: £0.07
  • Coriander – per cocktail: £0.15
  • Sugar syrup – per cocktail: £0.10

 If you have any drinks recipes or top tips to share as part of The Morning Advertiser's Drinks Masterclass series please contact rebecca.weller@wrbm.com​​ for more information. 

Related topics Spirits & Cocktails

Related news

Show more