Cocktel Bandera Mexicana as written in Josefina Velazquez de Leon COCKTAILS cookbook is a made with tequila, lime juice, sugar, and diced jicama, green grapes and cherries to represent the Mexican flag.
This cocktail is from the Cocktail book written by Josefina Velázquez de León.
Josefina Velázquez de León was a Mexican cook, researcher, writer, culinary educator, radio host, and early pioneer in culinary television. She ran a cooking school in Mexico City and between the 1930s and 1960s published over 150 cookbooks.
From the 1930s through 1960s, Josefina wrote and published more than 140 cookbooks on topics ranging from cake decorating, flavorful low-cost meals, regional Mexican classics, and even launching a food business out of one’s home.
She also ran a successful cooking school in Mexico City, hosted her own TV show, wrote a magazine column, and appeared on the radio. She was the original Mexican celebrity chef, and you could, at one point, find her books in nearly every middle-class home.
I was able to glance through some of her cookbooks when visiting the UTSA Special Collections, the rare books and archives division of the UTSA Libraries, is home to the Mexican Cookbook Collection. The cookbook collection comprises nearly 3,000 volumes ranging in date from 1789 to the present.
COCKTEL BANDERA MEXICANA
As written in Josefina Velazquez de Leon COCKTAILS cookbook
1 pint of tequila
5 limes
7 ounces sugar
1 jicama
4 ounces green grapes
4 ounces cherries
Mix the sugar with the lime juice and tequila; add a little cracked ice and mix thoroughly.
Serve in cocktail glass and add to each 1 grape, 1 small ball of jicama and 1 cherry to represent the colors of the Mexican flag.
- 1 pint of tequila
- 5 limes
- 7 ounces sugar
- 1 jicama
- 4 ounces green grapes
- 4 ounces cherries
-
Mix the sugar with the lime juice and tequila; add a little cracked ice and mix thoroughly.
-
Serve in cocktail glass and add to each 1 grape, 1 small ball of jicama and 1 cherry to represent the colors of the Mexican flag.
Leave a Reply