Mexican Firing Squad Special

Difford's Guide
User Rating

Ingredients

Barware

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

There are approximately 136 calories in one serving of Mexican Firing Squad Special.

Styles & Flavours

Times, Seasons & Occasions

Mexican Firing Squad Special image

Serve in a

Highball (max 10oz/300ml)

Photographed in a

Libbey Highball 9oz

Garnish:

Orange slice, pineapple wedge & Luxardo maraschino cherry

How to make:

SHAKE all ingredients with ice and strain into ice-filled glass.

2 fl oz Patrón Reposado tequila
2/3 fl oz Lime juice (freshly squeezed)
5/12 fl oz Giffard Grenadine syrup
2 dash Angostura Aromatic Bitters
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Review:

Tequila dominates this lightly citrusy fairly dry classic. The bitters play a key role in both balance and flavour.

It's worth noting that this drink is a sour served in a highball glass but it is not a Highball and should not be topped with soda. A highball glass should be a max capacity of 10oz / 296ml. Use such a glass filled with ice and this recipe will fill to a good washline without need, or room, for a soda top.

History:

Adapted from the 1939 The Gentleman's Companion in which Charles H Baker wrote, "Mexican 'Firing Squad' Special, which is a creation we almost became wrecked upon in – of all sorts – La Cucuracha Bar, in Mexico City, in 1937.
     Now and again we found ourselves just a little fed up with rather casual Mexican mixers, and the guidance of 2 young Mexican caballeros whose parents mattered in official circles in that city of Mexico. We were herded into fancy, rather dull places, served too warm drinks. And finally, on 1 occasion we broke off by ourself, sought out this bar, – where an aristocrat native oughtn't to be seen! ¬– ordered things in our own way.
     This drink is based on tequila, top-flight distillation of the Maguey plant. Use a tall collins glass and snap fingers at the consequences. . . . Take 2 jiggers of tequila, being sure to purchase a good brand, for there are many raw distillations. Add the juice of 2 small limes, 1½ to 2 tsp of grenadine, or plain gomme syrup. Add 2 dashes of Angostura bitters. Chill the glass, pack with finely cracked ice, turn in the mixture and garnish with slice of orange, 1 of pineapple and a red cherry.
"

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