The Mexican Eagle is one of the 15 Tequila based drinks in the Café Royal Cocktail Book, published in 1937. I have written the recipe as it appears in the book, which happens to be in parts, rather than ounces or ml.
1/4 Jamaica Rum
1/4 French Vermouth
1/2 Tequila
Shake
If you find the Mexican Eagle a little thin on the palate, try adding a bar spoon of sugar syrup (two parts sugar to one part water). Serve in a chilled coup or cocktail glass.
There is no specification for garnish in the recipe, but a twist of lemon, orange or even grapefruit zest all work well.
