As a rule, I am not much of a halfway house guy. And while I relish a good drink at the 19th hole as much as anyone, I normally don’t partake of alcohol on the golf course. Just give me a bottle of cold water at the turn, and I am good to go. But a few days in Cabo San Lucas seem to have altered that longstanding protocol.
It started during my first round at this sunny, Baja California retreat. I was playing the Davis Love III track at Diamante when we happened upon a casita by the 10th tee, where a Mexican maiden was making margaritas to order. I tried to beg off when she offered me a beverage, but relented when she insisted that I indulge in a heavenly elixir containing Don Julio tequila, Gran Torres liqueur and freshly squeezed lime juice. It was as refreshing as it was potent, and suddenly, I did not care that I was six-over after only nine holes. Nor was I in any rush to move onto the next tee, and I lingered in the shade of her shelter for a few minutes, slowly sipping my margarita as I watched fishing boats ply the placid waters to the west.
Food seemed to be as important a part of the golf experience in Cabo as the booze, and soon that same server at Diamante offered me a homemade beef tamale, with a dollop of mole sauce on the side. So, I put down my libation for a bit and dug right in.
Stops like that make the rounds a little longer here. But also a lot more enjoyable.