Coauthored by Marion Gorman & Felipe P. de Alba and published in 1978, this is one of my favorite books about tequila though I've not been able to find out much about either author. There is, or was an actor by the name of Felipe De Alba but I couldn't say if this person is one and the same. It seems that Marion Gorman wrote and contributed on at least several books about food and spirits in this era with all of them now out of print. The book is full of great cocktail recipes interlaced by wonderful stories and perspectives of tequila lore acquired from sources close to the industry at the time. The opening chapter is "The Story of Tequila" which is very well researched and would be considered accurate for the most part even today.
I normally wouldn't dream of posting copyrighted material without permission, no matter how old. However, since this book is so long out of print and each cocktail recipe detailed gives credit to it's original source I felt it would be OK to pass along some of these concoctions from the tequila industry of the 70's. You can most likely dig up a used copy of this book through the web. The little stories and creative sections throughout the book would make it worth your while. "The Tequila Book" is a delightful, light read and interesting retrospective.



2 ounces orange juice
3/4 ounce lemon juice
3/4 ounce grenadine
10 - 12 drops Tabasco®
1/2 teaspoon salt
Cracked ice
1-1/2 ounces tequila
Shake all ingredients - except tequila - with cracked ice. Strain into 6-ounce sour glass. Toss off tequila straight, preferably nicely chilled, then down the chaser.
(1-serving)

( from San Diego magazine, July, 1969 )


1-1/2 ounces tequila

1 bottle lemon/lime soft drink
Cracked Ice
mix all ingredients in blender. Serve garnished with lemon or lime wedge. (1 serving).

( from Montezuma Tequila, Barton Brands Ltd. )


Juice of 1/2 lemon
Juice of 1/2 orange
1-1/2 ounces tequila
1-1/2 ounces grenadine
Cracked Ice
Shake all ingredients together and pour into a tall glass filled with ice. Stir. Decorate with fruit and serve with straws. ( 1 serving ).

( from Tequila San Matias, Mexico )


1-1/2 ounces tequila
Ice
Fresca®
Wedge of lemon or lime
Put tequila into a tall glass filled with ice. Fill glass with Fresca® and add a wedge of lemon or lime. Stir. ( 1 serving ).

( from Jose Cuervo Tequila, Heublein, Inc. )


2 ounces tequila
Juice of 1/2 fresh lime ( save the shell )
1/2 teaspoon sugar
2 dashes orange bitters
Ice
Club soda
Stir the first 4 ingredients in at tall glass filled with ice. Fill with club soda. Garnish with the lime shell. ( 1 serving ).

( from Montezuma Tequila, Barton Brands Ltd. )


1-1/2 ounces tequila
1 ounce lemon juice
1 teaspoon sugar
Ice
Coffee ( hot and very strong )
Add tequila, lemon juice, and sugar to a 10-once highball glass. Fill glass nearly to it's rim with crushed ice. Pour coffee over the ice and stir to mix. Serve. ( 1 serving ).

( from San Diego magazine, July, 1969 )


1 jigger tequila
1/2 jigger French vermouth
2 jiggers grapefruit juice
1 teaspoon sugar
Ice
Orange twist
Shake ingredients together over ice and serve with the twist. ( 1 serving ).

( from Tequila Eucario Gonzalez, Mexico )


1-1/2 ounces tequila
3 ounces pineapple juice
1 ounce lime juice
Sugar to taste
Shake all ingredients together. Serve on the rocks in a tall glass. ( 1 serving ).

( from Montezuma Tequila, Barton Brands Ltd. )


1 ounce aged ( or gold ) tequila
1/3 ounce Damiana liqueur
1 ounce orange juice
Ice
Orange peel
Pour the tequila, liqueur, and juice over 3 cubes of ice in an old fashioned glass. Garnish with twist of orange peel. ( 1 serving ).

( from Tequila Sauza, Mexico )


1 jigger
1 jigger lime juice
2 jiggers white tequila
Ice
Soda water
Fresh lime
Place first three ingredients into mixing glass with 3 ice cubes. Fill to top with soda water. Mix and add a slice of lime. Serve with long straws. ( 1 serving ).

(from Vernon O. Underwood, Sr., Youngs Market Co., who obtained it
from Bertha's Restaurant, in Taxco, Mexico)



2 ounces tequila
Juice of 1 lime
1 teaspoon sugar
2 dashes of orange bitters
Cracked ice
Soda water
Combine first four ingredients with cracked ice in a shaker and shake vigorously. Strain into a Tom Collins glass and fill with chilled soda water. ( 1 serving ).

Variation: Add the white of an egg to the shaker mixture and shake vigorously. This turns a Bertita's Special into a Taxco.

(from The Complete Book of Mexican Cooking , by Elisabeth Lambert Ortiz)