Mexican Firing Squad Special

Mexican Firing Squad


Mexican Firing Squad

Mexican Firing Squad Special

Charles H. Baker was an author that wrote about his food and drink discoveries whilst traveling the world. He discovered this drink whilst he was in Mexico City in 1937 and later featured it in his book The Gentleman's Companion: The Exotic Drinking Book.
The Mexican "Firing Squad" Special is now known a little differently. Nowadays the most common recipe uses the classic sour template (2 oz tequila, 3/4 oz lime juice, 3/4 oz grenadine), plus bitters. And many like to serve it tall with soda water, although the original recipe omits this.
The original Mexican Firing Squad recipe called for a tall collins glass, 2 jiggers of tequila, the juice of 2 small limes (not exactly an accurate measurement!), 1.5-2 teaspoons (1/3 oz) of grenadine and 2 dashes of Angostura bitters.
The drink is bright, tart and strongly dependent on using a good quality grenadine. Don't skimp out here.
- Liber & Co. = tart pomegranate with subtle floral notes (orange blossom)
- BG Reynolds = pomegranate with hibiscus concentrate (most likely for the colour)
- Homemade = simple to make at home - try this grenadine recipe from The Educated Barfly
5 from 1 vote



  • In a cocktail shaker, combine all the ingredients
  • Shake with ice for 10-12 seconds
  • Double strain over fresh ice into an old fashioned glass
  • Garnish with a slice of orange, pineapple and a cherry
  • Alternatively, garnish with a lime wheel and maraschino cherry


What ingredients are in a Mexican Firing Squad?

Blanco tequila, lime juice, grenadine and Angostura bitters.

How do you garnish a Mexican Firing Squad?

The book it was first featured in called for a slice of orange, slice of pineapple and a red cherry. Although now it's most commonly garnished with a lime wheel and a maraschino cherry.
Tried this recipe?Tag me on Instagram! @stevethebartender

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