RECIPE: The Mexican Firing Squad

by jadams

Eat & Drink

The Mexican Firing Squad is one of our favorite classic cocktails. The drink first appeared in print in Charles H. Baker’s Gentleman’s Companion, Volume II: Jigger, Beaker and Flask, and is said to have been discovered at the La Cucaracha Bar in Mexico City in 1937. 

With a cheeky, somewhat-dark name, we really love the counterpoint of the bright pink hue on this one. It’s got a delightfully tart, wonderfully sour note to the sip, made refreshing by a splash of soda and deepened with a few drops of bitters.

The complex flavor is in direct opposition to the actual recipe as well, which is easy as pie to make. (Weird expression, because we find pie pretty complicated and prefer to just order it on Seamless.)

What goes better in a pink drink than pink tequila? Good thing our members all got a bottle of Código 1530 Rosa tequila aged in red wine barrels this April. 

The Mexican Firing Squad

1½ oz. Codigo 1530 tequila
¾ oz. fresh lime juice
¾ oz. grenadine**
2 dashes Angostura bitters
Splash of soda water

METHOD:

Shake first 4 ingredients in a shaker tin with ice. Strain into a glass over fresh ice. Top with a splash of soda water.

**If you want to make grenadine at home, combine 1 cup of white sugar and 1 cup of pomegranate juice in a saucepan. Warm till the sugar dissolves. Cool and store in the fridge for up to one week and try not to think about how much sugar is actually in grenadine.


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