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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)  |
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