This frozen paloma cocktail uses bourbon instead of tequila
Photography, Stacey Brandford

Frozen Paloma

Bourbon adds a level of depth and richness to the classic paloma.

Everyone loves drinking a refreshing paloma (or two) in the summer, so why not make your paloma into a slushie? After all, Ina Garten’s Frozen Paloma recipe is one of the most popular frozen summer cocktails of all time. For our Frozen Paloma recipe, we’ve swaped out tequila for bourbon whiskey, which adds a level of depth and richness to the classic paloma cocktail recipe.

If you’re making frozen Palomas for guests, get the cocktail prepped and in the freezer about two hours before they arrive.

This frozen paloma cocktail uses bourbon instead of tequila

Frozen Paloma

Grapefruit and lemon make this citrusy adults-only slushie made bourbon whiskey the perfect summer treat.
Prep Time 10 minutes
Cook Time 1 hour
Course cocktail
Servings 2

Ingredients
  

  • 1 ruby red grapefruit peel removed
  • 1 large lemon peel removed
  • cup Bourbon Whiskey
  • ½ cup sparkling pink grapefruit soda
  • cup agave syrup or honey
  • ¼ tsp kosher salt or sea salt
  • 6 dashes Angostura bitters
  • 3 cups ice
  • mint for garnish
  • sliced grapefruit wheel for garnish

Instructions
 

  • In a blender, purée grapefruit, lemon, Bourbon Whiskey, grapefruit soda, agave, salt and Angostura bitters until smooth. Add ice and purée until smooth. Pour into a shallow casserole dish and freeze until slushy, about 2 hours.
  • Divide among glasses and garnish with mint and grapefruit, adding more grapefruit soda for a loose sipping slushie.

Notes

Tip: Reduce the work of squeezing and straining citrus by peeling, chopping and throwing it all in a blender. And don’t forgo the salt – it enhances the grapefruit flavour.
Keyword frozen paloma, paloma
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