Though most cocktails with kitschy names like this come from contemporary bar folk, the Mexican Firing Squad dates to the 1930’s and was first penned in Charles Baker’s, Gentleman’s Companion, Around the World with Jigger, Beaker & Flask Volume II. Baker discovered the drink in 1937 at La Cucaracha Cocktail Club in Mexico City. Over the years there have been many variations in the recipe but here we offer you the original measures. It is strong and bracingly tart when made to spec, and we prefer it this way though adding a bit more grenadine will round the edges for those seeking a sweeter, easier drinking version. Important to the integrity of the drink is the use of true grenadine syrup. Most major brands are made with high fructose corn syrup and artificial flavors hardly resembling the genuine article. True grenadine syrup is made with pomegranates and has a wonderful, bright fruit character that can transform cocktails. If sourcing store bought Grenadine, we suggest Fever Tree though it is easy enough to make a batch and we have included the recipe below. Cinco de Mayo is right around the corner so why not switch it up from the same old Margaritas and whip up a batch of the Mexican Firing Squad. Salud!
Mexican Firing Squad
In a cocktail shaker filled with ice add:
- 2 Ounces Blanco Tequila
- The Juice of Two Small Limes (appx ¾ Ounce)
- Between 1 ½ & 2 Teaspoons Grenadine* (to taste)
- 4 Dashes Angostura Bitters
Shake until well chilled then strain into a rocks glass over fresh ice. Garnish with a wedge of lime.
*How to Make Real Grenadine
In a medium saucepan add:
- 1 Pint Pomegranate Juice
- 1 Cup Demerara Sugar (Plain White Will Do)
- 2 Dashes Rose Flower Water (Optional)
Bring all to a slow rolling boil, then reduce heat, cover, and simmer approximately 15 minutes or until reduced by 1/3 (should coat a spoon). Let cool and put into a sealed glass bottle. Syrup will keep in the refrigerator for 2 to 3 weeks. |
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