Local bottlers will tweak the syrup/water ratio for the local tastes. I've been told it's sweeter in the south than the north. The Mexican mix is insanely heavy on the syrup.
I've tried Coke syrup straight. It'll make the muscles in your jaw convulse from the insane sugar hit.
The key, for me, anyway, to Mexican Coke is to keep it at room temperature and serve it over ice. It's always cold enough, and the slight dilution from the melting ice makes it perfect.
Also, the Mexican mix isn't heavy on the syrup, it's heavy on cane sugar.
Local bottlers will tweak the syrup/water ratio for the local tastes. I've been told it's sweeter in the south than the north. The Mexican mix is insanely heavy on the syrup.
I've tried Coke syrup straight. It'll make the muscles in your jaw convulse from the insane sugar hit.