ONE of my most memorable encounters with tequila took place in Acapulco. We stopped by a famous beach bar where the guests floated in small dinghies in shallow waters and the waiters waded out to serve them drinks. Once back on dry land, we seated ourselves at the main bar and the manager suggested we try tequila slammers.
In most cases, the classic drink mixes tequila and lemonade in a shot glass which is then banged on a hard surface to bubble up the carbonated beverage before being thrown back in one gulp. Only at this trendy bar they used champagne as the fizzer. When the bartender