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Tequila Boom Boom
How do I balance the flavors if my Bloody Mary is too spicy?
MORETo tame the heat, you can add more tomato juice or citrus juice. Additionally, consider adding a touch of sweetness with a dash of simple syrup or honey to balance out the spiciness.
Tequila Boom Boom
Moderate ABV ( between 15% and 20% ), Balanced and approachable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
nachos with cheese or spicy chicken wings
Soda, Tequila, Frothy
- Soda Water 1.5 cl
- Tequila 1.5 cl
Shot Glass
Tequila Boom Boom is a popular Tequila cocktail containing a combinations of Soda Water, Tequila .Served using a Shot GlassTequila Boom Boom Ingredients
Soda Water,Tequila
Tequila Boom Boom Recipe
Pour into a shot glass, cover with a coaster and bang the shot on a table really hard, twice, and for some people, thrice is better. It will turn frothy. Then lift the coaster and shoot while the foam still holds.
Tequila Boom Boom is a slammer, one of the traditional shooter cocktail traditions, where the shot or rocks glass is slammed on the bar counter more than once. In Tequila Boom Boom, the impact causes the soda to form small bubbles that hastens the escape of carbon dioxide but the Tequila holds on to the bubbles a bit longer and hence the foam. Enjoy while it?s still foaming, the feeling is wonderful in the mouth.
Soda Water
Soda refers to carbonated water, sweetened, flavoured or plain, but there is a difference between Soda and plain Carbonated Water or Sparkling Water, which is known as Seltzer Water, while Seltzer Water is plain water carbonated to add fizz, Soda water contains potassium bicarbonate and potassium sulphate in the water, and according to research Seltzer Water is safer for teeth health and sparkling water provides true hydration and is better at it than regular soda or diet soda.
Tequila
Tequila is a distilled beverage, made only from a specific cultivar of Agave Tequilana called 'Weber Azul' or Blue Agave, native to the states of Jalisco, Colima, Nayarit and Aguascalientes in Mexico. The Blue Agave grows above an altitude of 1500 m and are juicy succulents with spiky fleshy leaves.
Tequila is made around the city of Tequila 40 miles northwest of Guadaljara, and in the Jaliscan Highlands of Central Western Mexico. Mexican laws state that Tequila can only be produces in the state of Jalisco and a few limited municipalities in the other Blue Agave growing regions.
Tequila is 35% to 55% Alcohol by Volume (70 and 110 U.S. proof), it must be at least 40% ABV to be sold as Tequila in the USA.
Tequila is a distilled derivative of the pre-Columbian fermented beverage called pulque, made from the Agave plant. When the Spanish conquistadors ran out of their brandy, they started distilling Agave to produce a distilled spirit. This by 1600s was what Don Pedro Sánchez de Tagle, the Marquis of Altamira, began mass-producing in his distillery near modern day Jalisco and came to be known as Tequila.
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