La paloma rosada

La Paloma is perhaps one of the oldest, most popular and most-recorded songs of its genre. Its sweet, lilting melody has been sung and played by musicians all over the world and conveys romance, nostalgia and the tension between love and loss.  You've doubtless heard this song many times, in many incarnations.  One of the most exquisite modern-day versions is by Greek singer Nana Mouskouri:

Ms. Mouskouri also sings La Paloma as a duet in French with Mireille Mathieu and also with Julio Iglesias in Spanish.  You will be able to find many other versions of this piece, both instrumental and vocal, after a quick search on the internet.

Was it romance, nostalgia and loss that were on my mind when I embarked on my weekend mixology adventures?  Heck, no!  It was my love of grapefruit and tequila, some inspiration from a tequila-loving friend, and my perpetual quest to develop thirst-quenching warm weather cocktails that refresh without that pesky interaction between too much heat and too much alcohol.

Like its musical cousin, the Paloma cocktail is extremely popular in Mexico.  In fact, some sources (including Bon Appetit) say that the Paloma is more popular than the margarita. And also like its musical cousin, there are many versions of the Paloma cocktail.  It can be made with grapefruit soda or sparkling water, with white or pink grapefruit juice, include lime juice, have added sugar, or the glass can have a salted rim.

To me, the most refreshing versions are those that are less sweet, so I've almost always made my Palomas with grapefruit juice and club soda or seltzer, and sans salt on the rim of the glass. Recently, a new friend suggested grapefruit bitters in tequila, so I thought these two ingredients were the perfect starting point for a new cocktail: La Paloma Rosada, a light, refreshing blend of pink grapefruit juice, grapefruit bitters and sparkling water.

You can get grapefruit bitters at most well-stocked liquor stores (I found mine at Spec's) or order online.  Even by themselves in a icy glass of sparkling water, they add a depth and sophistication without sugar.  And if you make this cocktail without the grapefruit bitters, it is still delicious and refreshing.

I used sparkling mineral water, but you can use club soda or seltzer--whatever is available to you.  Or, if you prefer just straight grapefruit juice and tequila, knock yourself out.  And remember your drink will have more knock-out potential as well.

If you want to salt the rim of the glass, use kosher salt, which looks much more beautiful than table salt.  But do garnish with fresh grapefruit slices and a sprig of mint. They make the drink really attractive.



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La Paloma Rosada

2 oz. freshly squeezed pink grapefruit juice
2 oz. tequila blanco (you can use reposado if you wish)
3-5 dashes grapefruit bitters (such as Fee Brothers or Scrappy's)
sparkling water
fresh grapefruit slices, for garnish
mint leaves, for garnish

To a tall glass filled with ice, add the grapefruit juice, the tequila and the bitters.  Fill to the rim with sparkling water and garnish with grapefruit slices and mint leaves.  Makes one cocktail.

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Here are the lyrics to the refrain of La Paloma, in Spanish and English: 

Si a tu ventana llega una paloma,
trátala con cariño que es mi persona.
Cuéntale tus amores, bien de mi vida,
corónala de flores, que es cosa mía.

If to your window happens to come a dove,
treat it with loving care, for it's my own.
Tell her your love affairs, my loving one,
and crown her with flowers, for she is mine.

          by Sabastian Iradier, ca. 1963

A cocktail for the January heat wave

Have you noticed that we've had a heat wave this week in Central Texas?  After biting winds and temperatures below freezing earlier in the week, the weather, perhaps realizing that it was unbecoming of a true Central Texas winter, smoothed down its rough edges and produced a hint of sunshine and warmth late this afternoon.

This warming trend is perfect weather for a refreshing cocktail.  And this cocktail was what I was concocting in my head during my wakefulness last night: the Flor de Jamaica Basil Margarita.  Made with good quality tequila, basil simple syrup, a double-strength Flor de Jamaica infusion and a little fresh lime juice, this drink tastes like sunshine and is a panacea for the winter doldrums.

The bright, tart, cranberry-like flavor of the Flor de Jamaica infusion (made with hibiscus flowers) has Vitamin C and minerals, and sources claim multiple health benefits. Will Flor de Jamaica cancel out the deleterious effects of alcohol?  I don't know, but it's worth a try.

The recipe below contains ingredients that you will need to make ahead and, optimally, chill.  Start with the basil simple syrup:

Combine 2 cups sugar and 2 cups water in a small saucepan; bring to a boil and remove from heat.  Add a generous handful of fresh basil, stalks and all, cover and let steep until mixture is cool.  Strain into a clean jar or other container and chill, discarding basil leaves.  Makes about 2 cups; keeps for one week in the refrigerator (or freeze for later use).

Now make the Flor de Jamaica Infusion:

Combine 1 1/2 cups Flor de Jamaica (find in places like Fiesta Market or a well-stocked grocery store with a Hispanic foods section) and 4 cups water.  Bring to a boil, then reduce heat to medium and simmer until volume of liquid is reduced by 1/3.  Strain through a coffee filter (hibiscus flowers can be a bit gritty) into a clean jar, let cool and chill.  Makes about 2 1/4 cups; keeps in refrigerator for one week (or freeze for later use).

Now you're ready to build your cocktail...

The Flor de Jamaica Basil Margarita

plenty of ice
2 oz. good-quality tequila (try to use 100% agave)
1/4 fresh lime
1 oz. Flor de Jamaica infusion
2 oz. basil simple syrup
fresh basil leaves for garnish

Fill a rocks glass with ice.  Pour tequila over ice, then squeeze lime, adding juice and lime to glass.  Add Flor de Jamaica and basil simple syrup.  Stir gently, then garnish with fresh basil leaves.  Makes one cocktail.

Right in my back yard

In Bastrop County, where I live and work--and please, local restaurateurs, forgive me for what I am about to say--it is hard to have a peak dining experience.  If you're feeling flush, you can have a lovely drive onto the Hyatt Lost Pines grounds and have a fabulous meal and incredible service at the elegantly appointed and soothingly decorated Stories.  You can venture down to the historic district, charming enough on its own with a growing abundance of galleries and terribly cute boutiques, and have an above average glass of wine and a fairly decent meal at Hasler Bros., a comfortable, solid throwback to classic steakhouses and supper clubs of the 60's and '70's.  And you can have a quick, satisfying and tasty meal at several family-owned restaurants that move tables efficiently and fill your belly, but are lackluster in terms of originality and ambience.

But, it seems, you could not seem to find that "something special" that makes a restaurant sparkle with imagination and vitality.  Not until very recently, that is, when Viejo's opened at the south end of Main Street in Bastrop.  I had heard friends talk about having been to Viejo's and they raved about it.  Being the food and wine snob discriminating eater and drinker that I am, I smilled politely.  Then I thought to myself, "Yeah, well.  I don't think so."

But honestly, I was blown away on my first visit.  The margaritas are hand mixed from fresh juices and other ingredients and served in elegant goblets or martini glasses.  I tried three different margaritas, all of them well-balanced, flavorful (the Basil Antigua and the Jalapeno Hibiscus are my two top favorites) and icy cold.  They paired beautifully with the taco menu, which offers a nice variety and generous portions for a very reasonable amount of your hard-earned cash.  Try the Tacos al Pastor and the Vera Cruz.  Ammmmmazing.

The Basil Antigua margarita at Viejo's

Other bonuses:  the tostada chips are fresh, the salsas are beautifully contrasted and delicious.  And the ceviche--deliciously and expertly balanced with the perfect amount of acid, salt and heat.  Ask for tostadas instead of the saltines that are served with it.

This small space has a lot going for it: a beautiful courtyard with a large fountain where diners can enjoy their drinks and meals outside, an inside dining space (which is a bit crowded and noisy due to the heavy furniture and lack of acoustic treatment), and a rather narrow and small but cozy bar where you can sample some pretty tasty tequilas.  The vibrant aquamarine blue of the bar walls, the mirrors and the copper-toned punched-tin hanging lights make this a fun, funky place to hang out and sip some great drinks.  The service is competent and very pleasant.  I'm not crazy about the large TV tuned in to college football in the bar, but it seems that TVs are everywhere these days.  Viejo's attracts a very young crowd, especially on weekend nights in the bar and courtyard area, where they also offer live music, and I think we all know how Texans feel about their sports.  They are fervently in relationship with their favorite teams as much as possible.

The restaurant menu is limited to mostly tacos and appetizers, but I'm in favor of that since that's what Joe Oviedo and his siblings do best.  I have seldom been able to say this about meals that I have eaten out, but you can taste the love and the family history in every bite at Viejo's.  Your tastebuds will want to fall to their knees at the altar of the Mexican soul food that the Oviedos do so well.

The bar menu at Viejo's

I'll continue to be a frequent guest at Viejo's.  You might want to consider that too.  Salud.