1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Viva Villa

1 lime—juice and pulp 1'scant spoonful sugar 1 generous jigger tequila

Dissolve sugar in a little water. Squeeze on the juice of a green lime and drop in the pulp of half the lime. Next the jigger of tequila and fill to the brim with finely cracked ice. Jiggle with the spoon until well frapp^d. A pinch of salt brings on the flavor. Tequila is a native Mexican liquor distilled from the Century plant, which also supplies the Mexicanos with mescal, another powerful potable. The drink gets its name from the Tequila district where the Century plants (Agave tequilana) are cultivated for the fermented juices they yield. Tequila is practically colorless—but don't let that fool you. All you need to make this drink perfect is a sombrero and a senorita. Omit the sombrero if necessary, but don't leave out the senorita!

Rum Runner

1 jigger rum 1 spoon sugar 2 ponies pineapple juice (unsweetened) 1 lime—juice only 1 dash Peychaud bitters

Dissolve the sugar in the unsweetened pineapple juice. Squeeze in the juice of a lime (lemon will answer but it doesn't give quite the flavor a lime does). Then the bitters and muddle well. The jigger of rum is added. You may stir this drink with several lumps of ice but shaking improves it and the white of an egg gives it added smoothness. During the unlucky thirteen years that Prohibition darkened the land, the rum runner was the only little ray of sunshine on an otherwise sombre horizon. What Sixty-six