Frozen Paloma Recipe

Rim the glass

Choose a chilled 12-16 oz hurricane or Collins glass. Run a grapefruit or lime wedge around the rim to moisten it. Dip the rim into a small plate with coarse salt or Tajín to coat. Set the glass in the freezer while you blend the cocktail to keep it cold longer.

Add Pueblo Viejo 104 Blanco tequila, fresh grapefruit juice, fresh lime juice, agave nectar, and ice to a high-powered blender. Secure the lid.

Start the blender on low for 5–10 seconds to break up the ice, then increase to high and blend until the mixture is smooth and slushy, about 20–30 seconds total depending on blender power. If mixture is too thick, add 1–2 tablespoons of cold water or a splash of club soda and pulse to incorporate. If too thin, add a handful (about 1/2 cup) more ice and pulse until slushy.

Taste and adjust sweetness: if you prefer a sweeter drink, add up to 1 additional teaspoon agave and pulse once or twice to combine. If it needs more brightness, add another 1/4 oz lime juice and pulse briefly.

Remove the chilled glass from the freezer. Pour or scoop the frozen Paloma from the blender into the prepared glass, filling to about 3/4–7/8 full to leave room for soda.

Top gently with about 4 oz (120 ml) cold club soda to give a light effervescence. Use a bar spoon to gently fold once or twice — avoid stirring vigorously so you keep the slushy texture.

Garnish with a grapefruit wedge and a lime wheel on the rim or floated on top. Serve immediately with a straw and optional small spoon for scooping.