Mexican Firing Squad: The Spicy Pomegranate Tequila Cocktail Worth Giving a Shot

(Photo: Cottonbro Studio/Pexels)

From the Gringo Killer to the Naked and Famous, who doesn’t love an agave cocktail with a flashy name?

The Mexican Firing Squad was first recorded by world traveler and cocktail writer Charles H. Baker in 1937. Originated at La Cucaracha — “The Cockroach” — Cocktail Club in Mexico City, the drink would have been served alongside early renditions of the Tequila Sunrise, Side Car and Presidente. In its heyday, La Cucaracha acted equal parts as a cultural institution and museum; when American bartenders left the US en masse following the dawn of Prohibition in 1920, many settled down at the bar to preserve their coveted recipes. Hence the tagline, “English Speaking Personnel.”

La Cucaracha Drinks Menu (Photo: Vintage Poster Art)

The Mexican Firing Squad carries on that legacy in spades.

Grenadine, a key ingredient in the cocktail, was a mixology mainstay throughout the Prohibition era (largely to cover up the bite of low-grade alcohol). Though it’s more likely to be made with corn syrup than pomegranate seeds these days, gourmet drinkers can easily up the flavor with either pomegranate molasses or a homemade mix.

Beyond that, the recipe combines aged tequila, gobs of lime juice and a healthy splash of Angostura bitters. Blending citrus, spice and a distinctly tart finish, The Mexican Firing Squad is undoubtedly worth giving a shot in the 21st century.

Without further ado:

The Mexican Firing Squad

Ingredients

• 2 oz Reposado or Añejo Tequila
• 3/4 oz Fresh Lime Juice
• 3/4 oz Grenadine
  • Swap for Pomegranate Molasses, if desired
• 4 dashes of Angostura Bitters

Directions

1. Add all ingredients to a cocktail shaker.
2. Add ice and shake until chilled, around 30 seconds.
3. Strain into a glass over ice.
4. Garnish with a lime wheel if you please, and enjoy!

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