150 recetas de entremeses y cock-tails

Mexico: Libros y Revistas, 1944. Later printing. Pamphlet. Very good. Fifty-eight cocktails and ninety-two recipes for hors d'oeuvres, named and identified by number. The cocktails are mostly based on European spirits-gin, cognac, whisky-but in unusual combinations. The champagne cocktail (no. 101) combines champagne, 8 drops of nocino (licor de nueces verdes), Cointreau, lemon peel, a pinch of nutmeg, and a whole egg. The Manhattan Cocktail (no. 125) has a connection to Jerry Thomas's recipe, but not in the standard proportions as it combines equal parts vermouth, whisky, and curacao over crushed ice.

There are at least two tequila cocktails, the Tequila Cocktail (no. 141), combining tequila, grenadine, lemon juice and "ajenjo", which means wormwood and may be absinthe. The second, the Pancho Villa, is tequila, vermouth, sugar, and vainilla.

A few of the hors d'oeuvres use Mexican ingredients, like chiles and avocados, but many use canned goods or basic ingredients available anywhere.

80 pages. 5-1/2 by 7-1/2 inches. A later printing. This is volume 1 of the Biblioteca "La familia" series, ten short pamphlets that together cover the subjects in a typical cookbook. The series may have been released all at once (all ten titles are listed on the back of the volumes I have seen). However, some copies are priced at $1.00 and this has a $1.25 price on the back cover, suggesting a later re-issue. In any case, mid-century Mexican cocktail books are quite uncommon and most of the cocktails offered in this one are distinctive.