I’m feeling very guilty. I haven’t posted in a bit, as I’ve been hiding away at one of my favorite places….Maroma Resort and Spa. I try to sneak away to Maroma at least twice a year, if only for a long weekend. If you know me, you know that this is my go to place to unwind and be pampered. If you follow this blog, you will get used to hearing about Maroma, as it inspires many things that come out of my kitchen. You NEED to check this place out!
At first glance, Maroma is a small resort on a beautiful beach…and Maroma is that, and much more. In the years I have been traveling to Maroma, it has become a winter home away from home. No, I haven’t won the lottery and purchased the house for sale next to Maroma. Its just that the staff is so welcoming and personable that they now greet me with “bienvenido a casa”, which means “welcome home” in spanish.
I would be remiss if I did not highlight the ultra luxurious spa with the best massages I have ever had. Their signature Kinan Ritual, where you are wrapped in herb infused towels, rubbed with local honey, then massaged with four hands is not to be missed. I am also a big fan of the 80 minute Lomi Lomi massage, a treatment of Hawaiian origin that is an out of body experience like no other.
When not in the spa, I am usually spending time in Freddy’s Tequila Bar.
Perched right on the beach, it is a perfect open air palapa to shade you as you enjoy the warm Mexcian ocean breezes. And the bar from that inspired the paloma cocktails I now make year-round in my home whenever I want to be transported back to this magical place.
I had my first paloma at Maroma years ago, after taking a tequila and mezcal tasting class on the beach. Manny the bartender informed my margarita loving self that Mexicans DON”T drink margaritas, they drink palomas. After my first sip, I was hooked.
I keep grapefruit on hand in my fridge year round….for this yummy cocktail and for another staple in my house, Polenta Cake. For this drink, you need just three ingredients, ice, and a salted rim (if you like your rims salty, that is). You can use tequila or mezcal. As always, I like to use a joven or “silver” mezcal or tequila, so the cocktail is not overly oaky.
This past trip, I was lucky enough to meet a beautiful couple that is making amazing mezcals…Sabios de Lua. These clean, smooth artisinal mezcals make for a delicious Paloma cocktail. Stay tuned for more about Sabios de Lua and some cocktails created around their fabulous mezcals.
1/4 cup fresh squeezed grapefruit juice
1/4 cup mezcal or tequila, preferably silver
1/4 cup grapefruit soda
To salt the rims of the glasses, place a few tablespoons of grapefruit juice in a small dish and a few tablespoons of kosher salt in another. Dip the rim of each glass in the grapefruit juice, then into the kosher salt.
Fill glasses with ice. Add grapefruit juice/soda/tequila or mezcal and stir gently. Try to pace yourself!
And if you make it to Maroma, tell Manny that I sent you! In the coming weeks I promise to share some of Maroma’s Executive Chef Juan Pablo’s amazing recipes…