How to Make a Lady Naughty!

By Sandra Scott

After a month in Argentina consuming the delicious, addicting caramel-like dulce de leche in every imaginable way—on toast, in desserts, and as an ice cream flavor—and dining on the world’s best beef, I decided it was time to think healthy.  So I decided to have a light liquid lunch. At the Mosto Bar in the Buenos Aires Hilton I ordered a veggie cocktail called The Lady. It’s an alcohol-free blend of fresh cucumber, ginger, carrot, celery and orange juice. For a health cocktail the frothy mix was surprisingly good.

Feeling proud of myself, my husband and I headed to La Boca, a colorful, artsy Buenos Aires neighborhood. The area is one of brightly-colored buildings, artists vending their paintings, and tango. La Boca gave birth to the tango in the 1880s in the bars, dance halls and brothels frequented by immigrants, and the dance was popularized when it was introduced in Paris.

Tango is seduction, poetry, passion and nostalgia. The entire afternoon we sat at the outdoor Barberia Café watching an ongoing tango show. We were seduced by tango.  At 6 p.m., the show was over, so we headed back to the Hilton, in trendy Puerto Madero.

At the Mosto Bar my intention was to have another Lady. I told Pablo Rodrigues, the barman, “I really like The Lady Cocktail, especially the hint of ginger, but somehow after watching tango for an entire afternoon, it seems a bit too tame!”

Pablo and Silvana Soncin, our server, looked at each other, nodded, “We know how to make The Lady naughty!” Once again Pablo put the cucumber, ginger, carrot, celery, and orange juice in the blender, then poured the frothy mix into a martini glass. It was Silvana who made The Lady naughty by adding a shot of vodka. “Shh… We won’t tell. It will be our secret!”

Oh, to be in Buenos Aires with tango and a Naughty Lady.

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