> aargh... good tequila in the freezer is close to heresy... to a
> Mexican, though I know that "different strokes for different folks"
> and all that. What does it do to the flavor?
First, you have to start with a top-shelf tequila -- the kind you don't mind
sipping straight to begin with, the really smooth, "we don' need no stinkin'
salt or lime" stuff. Then get it really, really cold. On a hot summer
day -- or any day you _wish_ was hot -- just pour and sip. Um-m-m-m-m-m!
Smo-o-o-o-o-o-th...woo! Then the bite hits! Yeah!
> Shiner Bock.... I wish we could get that in the Slower Lower Delaware.
> We can get Negra Modelo, Warsteiner, Franziskaner Hefeweizen,
> Presidente and many other imports, but not Shiner. Seems that the
> citizens of the Republic of Texas imbibe it all.
We try our best! ;^) Shoot, it used to be hard to even get it north of
Austin! Like in the '50's, when my dad used to drive up to Colorado to get
a couple of cases of Coors now and then....
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