A little about Playa Zipolite, The Beach of the Dead . . .

Playa Zipolite, Oaxaca, Southern Mexico, on the Pacific Ocean. A little bit about my favorite little get-away on this small world of ours.

Zipolite, a sweaty 30-minute walk west from Puerto Angel, brings you to Playa Zipolite and another world. The feeling here is 1970's - Led Zep, Marley, and scruffy gringos.

A long, long time ago, Zipolite beach was usually visited by the Zapotecans...who made it a magical place. They came to visit Zipolite to meditate, or just to rest.

Recently, this beach has begun to receive day-trippers from Puerto Angel and Puerto Escondido, giving it a more TOURISTY feel than before.

Most people come here for the novelty of the nude beach, yoga, turtles, seafood, surf, meditation, vegetarians, discos, party, to get burnt by the sun, or to see how long they can stretch their skinny budget.

I post WWW Oaxaca, Mexico, Zipolite and areas nearby information. Also general budget, backpacker, surfer, off the beaten path, Mexico and beyond, information.

REMEMBER: Everyone is welcome at Zipolite.



Monday, August 24, 2015

Oaxacan Sasparilla from Lola Gaspar, Our Drink of the Week!

Oaxacan Sasparilla from Lola Gaspar, Our Drink of the Week!

Categories: Drink of the Week
Photo by Charisma Madarang
Grab one, partner
"Mescal was something you drank when someone died, married or moved away," says Jefferson VanBilliard, the man behind the bar at Downtown Santa Ana's Lola Gaspar.
I wonder which one I'm drinking to. Despite its surname, the Oaxacan Sarsaparilla at Lola Gaspar is devoid of the vanilla-soaked soft drink. Rather, it's an ode to Hollywood's Old Wild West -- leathery cowboys siping their medicine with a splash of cherry on a film set.
Oaxaca, however, is very much alive in this drinkable looker. The tall glass garnished with a twisted orange peel may resemble lemonade but delivers a strong dose of mescal, a smoky spirit from the maguey plant carrying two centuries of Mexican tradition with it.
The agave, from the same plant distilled into the liquor, tempers the mescal, while the grapefruit bitters cut through the fizzy collins' ‒ a meld of gin, sugar, lemon, and soda water. These subtle ingredients make what Jeff calls the "backbone" of the cocktail and let the mescal take a "forward step". It's just the kind of drink to enjoy as the afternoon sky melts into a dark blue and the conversation inside the bar grows louder. Cool and ephemeral.
I drink to that.
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