Paleta for your palate |

Paleta for your palate

Rose Anna Laudicina
The aperol spritz libation at Bosq
Jeremy Wallace/The Aspen Times | Jeremy Wallace/The Aspen Times

We are taking a slight detour in this week’s libations to highlight a unique, very summer appropriate cocktail-like offering at a local Aspen restaurant.

Created with all the typical ingredients one might find in an Aperol spritz yet served frozen, on a stick, rather than in a glass, the Aperol spritz paleta (translation: ice pop) is a tasty treat served up at Bosq.

Found on the lunch and après menu, the paleta is part of Bosq’s exploration of Mexican flavors, aka “Bosq Without Borders,” for lunchtime and après that Amanda Rae explained in great detail in her July 4 Food Matters column in the ATW, “Mexican perspective shapes authentic midday menu at Bosq.”

There are actually three paletas on the menu: Aperol spritz, strawberry and cream, and passion fruit mojito. However, only the Aperol spritz has alcohol in it, according to Colin Crofton, general manager and sommelier at Bosq Aspen.

Originally, the passion fruit mojito paleta was made with alcohol; however, the chefs decided to make it more kid-friendly. For those 21 and over, Crofton said Bosq bartender Logan has been making a passion fruit mojito cocktail and serving it with the mojito paleta in it, which sounds like the perfect two-in-one treat.

The aperol spritz and mojito paletas at Bosq Aspen.
Jeremy Wallace/The Aspen Times | Jeremy Wallace/The Aspen Times

The idea for the paletas, as well as the flavors of the midday menus, came from visiting chefs Juan Pablo Leon and Lorena Valenzuela, both of whom are from Mexico.

Out of all three, the Aperol spritz paleta is by far the most eye-catching. A vibrant shade of pink and orange, it’s reminiscent of a fiery summertime sunset that you can sometimes find in Aspen.

Entombed in the icy pop are thinly sliced oranges. It is topped with orange peel, a fine sugar and pinkish-red cubes of gelèe made from Aperol that melt in your mouth.

The paleta is served on a plate because of all the toppings and the generous serving size — it is initially easiest to eat with a utensil to make sure you get all the elements and flavors in one bite.

It is bitter, sweet and refreshing and perfect to enjoy on the comfortable Bosq patio during the hot summer days we’ve been experiencing in Aspen recently.

So if you can’t decide between a drink and dessert, why not have both?

Aspen Times Weekly

This week in Aspen history

“Without any exception the worst snow storm known since the advent of the railroad west of Leadville has been raging over the crest of the continental divide since last Thursday,” asserted the Aspen Tribune on January 31, 1899.

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