Everyone loves drinking a refreshing paloma (or two) in the summer, so why not make your paloma into a slushie? Better still, swap out tequila for bourbon whiskey, which adds a level of depth and richness to the classic paloma cocktail recipe. If you’re making this for guests, get it prepped and in the freezer about two hours before they arrive. Or you can make earlier in the day, just ensure you take it out from the freezer a bit early so that it isn’t frozen solid. And hey, no blender is required for this slushie cocktail!
Frozen Paloma
Grapefruit and lemon make this citrusy adults-only slushie made bourbon whiskey the perfect summer treat.
Ingredients
- 1 ruby red grapefruit peel removed
- 1 large lemon peel removed
- ⅔ cup Bourbon Whiskey
- ½ cup sparkling pink grapefruit soda
- ⅓ 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.
