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Steiny's World: Beating The Heat In Cabo

Steiny with the bartender who changed his ways at Diamante in Cabo San Lucas. (John Steinbreder, Global Golf Post)
Steiny with the bartender who changed his ways at Diamante in Cabo San Lucas. (John Steinbreder, Global Golf Post)

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.

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