Jan 26, 2017
Of all my “happy places” around the world the one I’ve visited the most this year is the One&Only Palmilla in Los Cabos, Mexico. Situated on the shore of the Sea of Cortez, where golden desert sands meet shimmering azure waters, once you have visited, you will long to return. The service and cuisine are exceptional and it seems the entire staff is on a quest to exceed its guests’ most grand expectations. It was there, my husband and I chose to spend a romantic weekend.
While the resort offers a range of first-class excursions, from chartering the resort’s yacht for a romantic dinner to cooking lessons on a local farm, it is the beach that lures me back. One of the few swimmable beaches in the entire region, it’s here I paddled with big wave surfer, Laird Hamilton, and took home the idea for my Turmeric Tonic recipe.
This stay will not be as active as my last visit, for sure. My husband and I are seeking a little down time, a bit of romance, and a chance to focus on one another without the distractions of our everyday life. We begin our day in the spa with a cardio workout that prepares us for the hard-to-resist culinary offerings, followed by a private yoga session with Devi. After a soothing sauna and refreshing shower we delight in a delicious lunch of guacamole, assorted ceviches, and house-made chips. We dine al fresco on the lawn, at the cliff’s edge overlooking the water, our bathing suits concealed under our clothes.
After lunch we take a leisurely walk to the beach where we nestle into one of the well-appointed cabanas. A staff member arrives with a bucket of ice filled with water bottles and a small spray bottle of water scented with the resort’s signature fragrance for refreshing face and body. The fan above us starts to move, creating a gentle, cool breeze. We swim, read, talk—and talk. It’s so nice to have this time together, uninterrupted and unhurried. We both fall into a trance, holding hands, as we gaze out to the sea.
Soon we are invited to order cocktails and refreshments, but we prefer to visit bartender Alfredo Ontiveros Flores at the beach bar. We like to watch his artful preparation of our favorite cocktail, the Serrano Margarita, and to chat with him about all things Palmilla. Inspired by and named for the chile pepper that is native to the region, Alfredo has developed a perfectly balanced cocktail. His secret? It’s called Tajín Clásico, a Mexican seasoning of chile, sea salt, and lime juice used to rim the glass and dust the garnish. I share my version of the cocktail below.
After our visit with Alfredo, the sun begins to set and it’s time for a short siesta in the cabana before we prepare for the events of the evening.
Yield: Makes 1 cocktail
1 teaspoon Tajín Clásico
Orange slice and twist of lime zest, for garnish
1 Serrano chile, sliced
2 ounces pineapple juice
2 ounces Cointreau
2 ounces Don Julio Silver Tequila
1 ounce freshly squeezed lemon juice
1 ounce agave nectar
Spread the Tajín Clásico on a shallow plate wider than the width of your cocktail glass. Moisten the rim of the glass with water (or run the spent lemon wedge around the rim) then turn the glass over and dip the rim into the Tajín Clásico. Fill the glass with ice.
Dip the orange slice and the lime wedge into the Tajín Clásico and set them aside.
In a cocktail shaker, muddle the Serrano chile. Fill the shaker two-thirds full of ice and add the pineapple juice, Cointreau, tequila, and agave nectar. Shake well and strain into the glass. Garnish with the orange slice and lime twist.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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