Here at “Cocktail College,” we’ve often remarked about the relative lack of “classic” tequila cocktails, especially for reposado and añejo expressions. Hell, we even ran an entire episode devoted to mixing the former in drinks, due to the lack of historical recipes. As such, we’ve had to ration our tequila classics over the past 150-plus episodes. Today’s drink is not — historically speaking — made with repo or añejo, but it is undoubtedly a classic devised almost 100 years ago, even if its quirky name might suggest otherwise. Speaking of names, the drink is the Mexican Firing Squad.
Joining us today to discuss the cocktail is James O’Donnell, bar manager at Fives Bar in New Orleans. As he puts it, the Mexican Firing Squad is a great recommendation for those looking to riff on the Spicy Margarita, but it’s also so much more than that. Get ready for a deep dive on grenadine, Prohibition-era bars in Mexico, and the exploits of professional writer and drinker Charles H. Baker Jr. It’s all right here on the “Cocktail College” podcast. Tune in for more.
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James O’Donnell’s Mexican Firing Squad Recipe
Ingredients
- 4-5 dashes Angostura bitters
- ¾ ounce fresh lime juice
- ¾ ounce Hibiscus grenadine (1:1 Pom juice to sugar + 5-7 grams dried hibiscus per quart)
- 2 dashes Árbol Chile tincture (Blanco tequila and Chile de árbol)
- 2 ounces reposado tequila, such as Patrón
- Garnish: dehydrated lime wheel
Directions
- Add all ingredients to a cocktail shaker with ice.
- Hard shake until well chilled and strain into a rocks glass filled with cubed ice.
- Garnish with a dehydrated lime wheel.
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