After an active day—or doing nothing at all—sundown is a formidable daypart in Punta Mita. There are lots of spots to enjoy a late afternoon snack and a cocktail “salut” to our uniquely vibrant sunsets. In no particular order, here’s a week’s worth: Sufito has a unique view of guests walking back on the pier from their adventures. For a late-lunch bite, try Ceviche Vallarta, fresh fish marinated in lime and soy, topped with avocado, or Sufito Tacos, piled high with grilled shrimp and cabbage salad. Pair them with a spicy Cielo Roja (“red sky”): beer, clamato juice, Worcestershire, hot sauce, lime juice, sea salt and pepper, chili salt rim.
Rope swings at Kupuri Beach Club Pool Bar are a fun place to linger over Patron Silver Tequila served banderas (“flag”) style. Three shot glasses represent the Mexican flag: fresh lime juice, blanco tequila, and sangrita (“little blood”). Recipes for sangrita (there a so many) are based on tomato juice, lime or
orange juice, hot sauce, chili salt, and pepper. Sip from each glass, in order, and repeat. The first sip of lime releases softer flavor notes of the tequila; the last sip of sangrita balances with a hint of heat.
Is there a link between oysters and romance? Find out at La Docena, the new Latin pop-up at El Surf Club. Toast the view of La Lancha beach with Veuve Clicquot and a half-dozen Grilled Rockefeller Oysters (with spinach and crumbled bread) or Las Brasas (with butter and parsley). Have a second toast with
Camote a la Francesa (crispy sweet potato fries). The open-air second-floor Mez Bar at the Four Seasons Dos Catrinas offers mezcal-inspired cocktails like
the Mez-roni and the Mez-fashioned, both of which translate exceedingly well with the slightly smoky earth tones of mezcal. Duck Confit Tacos with charred tomato salsa, cilantro, red onion, and lime accompany nicely. At Cora Bar, order the Cora Sunset: Don Fulano Reposado Tequila, passion fruit, and a
light splash of Xanat (vanilla) liquor. You’re welcome.
Mita Mary Boat Bistro at St Regis is a casual beachy spot under the trees, with a surfside sunset view. Chef Karan will gladly serve up an order of Smoked Marlin Tostadas with guajillo mayo. Most popular beach cocktail? The Classic Margarita—but servers say “skinny-rita” options (less Cointreau or sugar-
free) are trending. Pacifico Beach Club beach-chair food service ends before sunset, but drink service extends past the “green flash.” Or enjoy the view of the Island Green from the bar. A Spring Breeze signature cocktail with Tito’s Vodka, lemon juice, and watermelon is a refreshing add to a light bite of three Tostadas de Atun with soy, chipotle dressing, avocado, and fried leeks.
An unlikely sundowner spot, Tail of the Whale offers a view of the new practice range as shadows lengthen over target greens and bunkers, soft grasses and palms. Ask for “Nancy’s Spicy Collins,” a refreshing blend of vodka, lime, sparkling water, and a few freshly-diced serrano chilis—the last few sips
are muy bueno! Add a bowl of Chef Bertha’s Sautéed Garlic San Blas Shrimp. Or this last tip, two words: French fries. There they are perfection: hot, crispy, lightly salted, and ready to dunk in your choice of sauces. Order before 5 p.m.
Cheers to your sundowners!