INTRODUCTION:
THIS DRINK IS MADE FROM THE BLUE AGAVE PLANT, ABUNDANTLY IN THE CITY OF TEQUILA LOCATED IN THE MEXICAN STATE OF JALISCO.
EVEN AFTER YEARS OF ITS ORIGIN, TEQUILA ON THE BAR SHELVES IS TREATED TO BE THE MOST 'HEP' ALCOHOLIC BEVERAGE.
TO EVERY BOOZER THIS DRINK IS SOMETHING TO ENHACE THE SPIRITUAL ENTHUSIASM & ZEAL.
HOW TO DRINK ???
HOW YOU START IS AS IMPORTANT AS HOW YOU FINISH.
TEQUILA IS CONSUMED BOTHWAYS, NEAT OR AS COCKTAILS (MARGARITAS BEING THE MOST WELL KNOWN).
· WHEN CONSUMED NEAT, IT IS IDEALY SERVED IN A NARROW SHOT GLASS, CABALLITO.
· A SHOT OF TEQUILA IS USUALY PRESENTED WITH A PINCH OF SALT AND A SLICE OF LIME, WHICH IS REFERRED TO AS "TEQUILA CRUDA"/"LICK-SIP-SUCK"/"LICK-SHOOT-SUCK"(DEPENDING UPON THE WAY IN WHICH THE INGRIDIENTS ARE IMBIBED).
· THE BACK SIDE OF THE PALM (GENERALY JUST BELOW THE FINGERS) IS MOISTENED (USUALY BY LICKING) AND SOME SALT IS PINCHED OVER IT.
· THEN THE SALT IS LICKED OFF THE HAND, THE TEQUILA IS THEN DRUNK WITHIN A FRACTION OF SECOND AND JUST AFTER ONE WHOLE GULP THE SOUR LEMON SLICE I BITTEN.
· IT IS BELIEVED THAT THE SALT SMOTHENS THE "SWOLLOWING BURN" OF THE DRINK AND SOUR SLICE BALANCES AND ENHANCES THE FLAVOUR".
· IF YOU'RE WITH A GROUP OF FELLOWS, IT TRADITIONALY REALY IMPORTANT ALL THIS TO BE DONE TOGETHER AND SIMULTANEOUSLY FOR ALL.
ONE PERFECT SHOT WILL TURN THE MAGIC ON!!
