Tequila is distilled from the agave plant which is native to the South American region. Earlier tequila predecessors were first brewed by the Aztecs. Some people have suspected that I was previously a German in my past life, due to my many inclinations toward Germanic influences : beer, Bach, Beethoven, veal sausages, dark rye bread and more.
Now the pattern seems to be veering towards the Americas, it started with quinoa and now tequila. I must admit that my relationship with tequila began much, much earlier in a time before there were such things as blogs.
Back in the old university days in Melbourne, where I partied too hard and studied too little, tequila shots were the ‘entry requirements’ into every clubbing night. In such a crowd of swinging arms, shuffling feet and jiggling hips, the least practical thing to do is to hold your drink for a long time. There would have been no more arms available to embrace or to be embraced. I’d like to remember those days being somewhat a ‘socialite’.
So we’ll head straight to bar, picking to order from the best-looking bartender to lick the salt, gulp the tequila and suck on the lime – as sexily as we could in hope of catching glances from some boys.
Last weekend me and JK, an ex-tequila sidekick, hosted a night of drinks for our friends. The only drink available at the bar was Australian (naturally) Chardonnay. But somehow our dear friends were kind enough to help us recall the days of our youth. After five tequila shots, we ended the night just like how we used to. Unconscious and unstable (THANK YOU, girls & boys)!
And that’s my tequila history to date.