Paloma Freeze Recipe

Rim the glass

Choose an 12-16 oz chilled coupe or rocks glass (or margarita glass). Rub a fresh lime wedge around the rim. On a small plate, mix the Tajín and coarse salt. Dip the wet rim into the Tajín mix to coat. Set the glass in the freezer for a few minutes while making the drink so it stays cold.

Combine ingredients

In a blender, add the Mal Bien mezcal (2 oz), Milagro Reposado (1 oz), fresh ruby grapefruit juice (4 oz), fresh lime juice (1 oz), fresh orange juice (1/2 oz), and agave nectar (3/4 oz).

Add ice and texture

Add 2 cups of ice to the blender. Secure the lid.

Blend to a smooth freeze

Pulse on low once to break the ice, then blend on high for 20–30 seconds (or until mixture reaches a smooth, slushy consistency). If mixture is too thin, add 1/2 cup more ice and blend 10–15 seconds. If too thick, add 1–2 tablespoons cold water or 1/4 oz fresh grapefruit juice and blend briefly.

Remove the chilled, Tajín-rimmed glass from the freezer. Pour the paloma freeze from the blender into the prepared glass, using a spatula to get the slush out if needed. The drink should be thick enough to mound slightly above the rim.

Garnish with a grapefruit wheel and optional lime wheel. Optionally dust a light sprinkle of Tajín across the top for aroma and visual contrast.

Serve immediately with a short straw or spoon. Advise guests to sip slowly to enjoy the texture; if the drink melts, briefly re-blend with a few ice cubes to refresh.