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1975, House & Garden, volume 147, numbers 7-12, Condé Nast Publications, page 86:A Tequini or Tequilatini is simply a Martini made with tequila and vermouth. Experiment until you find the proportions you like best. My preference is about 4 to 1.
2008, Waitrose Food Illustrated, John Brown Contract Publishing, page 89:Moving from the relatively sublime to the increasingly ridiculous we have: the tequini, which features tequila in the place of gin; the okratini, a martini with pickled ladies' finger in the place of the more usual olive; the bacontini, where the olive is improbably replaced by cooked bacon; and the mantini, where the vermouth is replaced by beer. I kid you not.
2011 October 11, Ted Stoltz, Universal Serendipity - Paperback, Lulu.com, →ISBN, page 44:It was all downhill from there. Now you've got the pickletini, the appletini, the choclatini, and even—good heavens—the bacontini. As different types of alcohol were used in place of gin, that began to shift the name too. In addition to the vodkatini, there's the sakitini, the whiskitini (more commonly known as a smokey martini, but I'm on a roll, here), and the taqini. If you substitute beer for the gin, you've got a mantini.