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Frozen beer paloma
The biggest challenge here is getting the crushed ice; if you have a really good ice maker in your fridge (and not many people do), use that. I tried blitzing my ice in my high speed blender and it nearly pulverized the cubes back into water. My suggestion? Take our your frustrations in a positive way double bagging few cups of ice in a ziplock, getting your nearest meat tenderizer, rolling pin, or hammer and letting ‘er rip. You want crushed ice, so once it gets to the size of pellets, you can stop. Unless you’re really pent up, then keep going, but get new ice for the drink.
Alternatively, if you don’t want to mess around with the ice situation, another method that can work well is the “granita" method. Blend all the ingredients together in a clean loaf pan and place in the freezer. After about 90 minutes - 2 hours, take out and scrape the slightly frozen mass with a fork, scraping it into a snowcone-like slushy consistency. Place back in the freezer to freeze completely, then spoon into a glass when ready.
SERVES
Ingredients
- 1.5 oz blanco tequila
- 1.5 oz grapefruit syrup*
- 1 oz fresh ruby red grapefruit juice
- Few dashes grapefruit bitters (optional)
- Grapefruit Radler
Directions
- Line a glass with a slice of grapefruit or lime and dip into pink sea salt and fill the glass with crushed ice. Add the tequila, grapefruit simple syrup, grapefruit juice and optional grapefruit bitters. Gently pour Radler into the glass. Stir gently to combine and garnish with a round of grapefruit
- *In a small sauce pot combine one cup of freshly squeezed grapefruit juice, one cup sugar, two oz lime juice, two tablespoons water. Gently heat to dissolve sugar, cool and refrigerate in a sealed container until ready to use.
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