A housemade mole grenadine enriches this riff on the classic Mexican Firing Squad, adding subtle dark chocolate notes to the tart, citrusy drink. Beverage director Carlo Bracci prefers to use espadín mezcal: nothing too rare or precious, he cautions (save that for sipping straight), and “nothing too smoky.”
Oaxacan Firing Squad
Carlo Bracci | San Diego
- 2 ounces espadín mezcal, preferably Amarás Verde
- 1 ounce mole grenadine (see Editor’s Note)
- 1 ounce fresh lime juice
- 2 dashes Bittermens mole bitters
Garnish: dehydrated lime wheel, cherry
- Shake all ingredients with ice.
- Strain into a rocks glass over fresh ice.
- Garnish with a flag made by skewering a dehydrated lime wheel with a cherry.
Combine equal parts sugar and pomegranate juice (preferably POM brand) in a saucepan over low heat, stirring until the sugar dissolves. Let cool. Keeps, refrigerated, for about 2 weeks.
While Tahona makes its own mole in-house, a good commercial brand works too, Bracca says. Stir together 20 percent mole negro and 80 percent grenadine, then strain the mixture. Cover the strained mixture and refrigerate for 2 to 3 hours. Scoop the solidified fat from the top of the mixture. Keeps, refrigerated, for about 3 weeks.