Mexican Firing Squad (although not, because I added Ancho Reyes)

This is the recipe for a Mexican Firing Squad cocktail:

  • 2 oz Tequila
  • 3/4 oz Lime juice
  • 3/4 oz Grenadine
  • 2 dashes Angostura bitters
  • 1 oz Soda

Shake the first five ingredients with ice, the strain into an ice-filled tumbler and top with the soda.

I love chillies and spice, so I’ve bought a bottle of Ancho Reyes and was pretty excited about making cocktails with it. There aren’t nearly enough drinks to use it in, and none of the ones on their website tickled my fancy. I decided that the above tequila recipe would be a good candidate for me to mess up. I replaced some of the tequila, and lessened the grenadine to account for the sweetness of the Ancho Reyes:

  • 1 1/2 shots TequilaMexican firing squad
  • 1/2 shot Ancho Reyes
  • 3/4 shot Lime juice
  • 1/2 shot Grenadine
  • 2 dashes Angostura bitters
  • 1 shot Soda water

Perhaps a Mexican Fiery Squad?

The chilli is evident, but not prominent. It’s a warming heat rather than a punch of fire. There’s a hit of something savoury, very peppery. Then it’s incredibly balanced. It was great, one of my absolute favourites so far. The obvious thing is that I should try the original recipe, and I also think it’s worth firing again with a different tequila. I used Olmeca Altos Plata and I’ve noticed the pepper in that before, and whilst I love it, it  would be good to see if the drink is as good without those notes.

 

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