Frozen Paloma
Mexico's favorite tequila highball turned into a grapefruit slush: tequila, fresh grapefruit, lime and a salted rim.
- 5 min prep
- 2 drinks
- Highball or rocks glass
In Mexico the Paloma outsells the margarita, and once you've had it frozen you'll understand why. Grapefruit's gentle bitterness keeps the drink refreshing rather than sweet, which makes it a great second round after something fruitier.
The classic version is topped with grapefruit soda; here we blend fresh juice and add a splash of soda in the glass so the bubbles survive.
Frozen Paloma
Ingredients (2 drinks)
- 3 oz blanco tequila
- 3 oz fresh pink grapefruit juice
- 1 oz fresh lime juice
- 1 oz agave syrup
- 3 cups ice cubes
- 2 oz grapefruit soda, to top
Instructions
- Salt the rims of two glasses.
- Add tequila, grapefruit juice, lime juice and agave to the blender.
- Add the ice and blend on high until smooth and snowy, about 30 seconds.
- Spoon into the glasses and top each with a splash of grapefruit soda.
- Give each glass one gentle stir and add a grapefruit slice.
Garnish: Grapefruit half-wheel and a salt rim
Glass: Highball or rocks glass
Tips for the best texture
- Never blend the soda — it foams up and can push the lid off.
- Ruby red grapefruit gives a prettier color and a softer bite than white.
Try a twist
Use mezcal instead of tequila, or rim the glass with a mix of salt and chili powder.
Blender, frozen drink maker or slush machine?
These amounts are written for a standard countertop blender. In an ice-shaving frozen drink maker, put the ice in the hopper and the liquids and any fruit in the jar, then run a full cycle. In a home slush machine, which freezes the drink itself, leave out the ice, replace it with about 1 cup of cold water or juice, and pour the mixed liquid into the bowl.