A 1962 edition of a magazine called "The Gent - Approach to Relaxation." This publication was designed to compete with the likes of Playboy Magazine. Geared for men looking for the playboy type of lifestyle of sports cars, pipes, cocktails and voluptuous women. I don't know if the sleazier modern day pornography magazine "Gent," evolved from this publication but this vintage mag was definitely targeted at a more distinguished audience. Certainly tame by todays standard it has only a couple of topless cheesecake pinup photos. Among the lifestyle pieces and an interview with Ernie Kovacs this March 1962 edition had a wonderful article by author, E.W. Northnagle, titled "Iodine or Anodyne - A drinkman's guide to Mexico's all purpose solvent: Tequila!" The article is a fascinating perspective from 40 years ago and I was also amazed at how closely it paralleled issues and concerns of the modern tequila industry. At the end of the article the author listed the Tequila Recipes below. Fill a tall glass with cracked ice. Squeeze in one-half lime and put rind in glass. Add one jigger tequila, one teaspoon grenadine, and one-third teaspoon creme de cassis. Top with sparkling water and give a brief stir. Pronounced So-sha-til. Stir in cocktail glass with small piece of pineapple: one jigger tequila, two dashes absinthe-substitute, two dashes anisette, and two dashes Angostura bitters. Take one jigger tequila, two teaspoons pineapple juice, and two drops of Angostura bitters, add sparkling water, stir well, garnish with small piece of pineapple, and serve with ice cube in cocktail glass. : Shake vigorously with crushed ice: one jigger tequila, one jigger creme de menthe, and the juice of ine lime. Serve in cocktail glass. One jigger tequila, one pony grenadine, three dashes creme de cassis, juice of half lime, and crushed ice are mixed in ten-ounce highball glass. Fill with ginger beer, stir well, and serve. In tall glass three quarters full of cracked ice add one half jigger lime juice, three quarters jigger plain syrup, two jiggers grapefruit juice, and two jiggers tequila. Mix with long spoon. Take shaved ice in both hands and press to outside top of glass. Decorate rim with orange slice. Serve with long straws. One quarter each: tequila gold label, curacao, yellow Chartreuse, and anisette. Shake well with cracked ice one jigger tequila, juice of half lime, and one teaspoon grenadine. Pour unstrained in eight ounce glass and fill with soda. Garnish, at least, with maraschino cherry. One jigger tequila, one teaspoon honey, juice of half lime, and one drop Angostura bitters shaken well with crushed ice. Serve in cocktail glass. Take one-half jigger clear tequila, one quarter jigger French vermouth, and one-quarter orange juice; add dash sugar syrup; shake well in ice and serve in cocktail. A Jose Cuervo recipe for sangrita which can be made in the average American kitchen. In a large glass place: one-half teaspoon salt, dash black pepper, one-half jigger limejuice, one-half jigger Worcestershire sauce, tabasco sauce to taste, onion salt or chopped onion to taste. Fill glass with tomato juice. Mix well and serve in individual jiggers. Use it to "chase" straight tequila.