Basque Firing Squad Recipe

Photo for Andrew Meltzer

An Andrew Meltzer original recipe from 15 Romolo’s 2014 cocktail menu.


1.5 oz Mezcal
1 oz lime juice
0.5 oz Patxaran (Spanish sloe berry anisette)
0.5 oz house grenadine
3 dashes Angostura bitters
3 dashes Carnival bitters (tequila-based tincture with cayenne, pink peppercorns and lemon peels, created by Jared Anderson. One could substitute a pinch of cayenne or 1 dash Hellfire bitters)

Preparation: How to make a Basque Firing Squad

  1. Combine all ingredients in a cocktail shaker with ice.
  2. Shake until well-chilled and strain into a chilled Collins glass.
  3. Top with 1 oz chilled soda water, ice, straw and three small brandied cherries on a pick.
  4. Sprinkle pink Himalayan sea salt on the cherries just before garnishing.