As Texans, we are always appreciative of a good margarita. The best one we’ve found in Alicante so far is the one at the Gourmet Experience at El Corte Ingles. Expensive by Alicante standards at 6 Euros, it is nonetheless excellent! And when Darin, our favorite waitress, is working, we get sample mango margaritas with la cuenta.
As we’ve ventured beyond Alicante, we’ve had other alcohol-related adventures.
Note: in Andalusia, even the seco wines are somewhat sweet.
In Jaen, we taught the bartender how to make a Rus Blanco with a dusty bottle of Tia Maria. With that successful experience under our belt, we settled into the lounge area of our hotel in Cordoba one evening for Tia Maria and cream. When the waitress seemed confused, we were able to convey that we were wanting a coffee liqueur, glasses with ice, and cold milk. She returned with Kahlua (even better), the glasses with ice, and the cold milk. She was amazed at our creation, I think mostly at the use of cold milk.
We tried again the next night, with a different waitress. We asked for Kahlua. She insisted they didn’t have it. After several exchanges, we settled for Tia Maria. This time, she brought warm milk. Not the same, as the ice melted quickly, but yummy dessert drink nonetheless.
Our last evening in Cordoba, we followed the desk clerk’s recommendation for Italian. The food was excellent, but they had no concept of Chianti. We settled for a local red. When in Spain…