Around my house we keep the Tequila in the freezer, the
bottom 1/3 of the bottle, frozen in a block of ice. The tequila comes out of the bottle thick and viscous. It’s so much sweeter than out of a hot
cupboard. I learned this trick while
I was a guest of the Cuervo Company in Mexico.
If you are going to make West Texas Slammers it’s best to
use tequila that is as cold as you can get it… and give someone your car keys.
1 ½ oz. Jose Cuervo Traditional tequila, ice cold
a dash of Tabasco Habanero sauce
a Splash of soda
Pour the tequila and Tabasco in a small bar glass. Pour in a little club soda. Put one hand over the top of the glass
and then slam it down on the bar.
Then slam it down your throat while its still fizzing. So the order is slam the slammer, then
slam the slammer. A process,
which, by the way, when repeated, has landed many a Texan in the local slammer.
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