Frozen Raspberry Paloma
**This is a sponsored post in partnership with Exotico Tequila intended for a 21+ audience only.
Did you know that World Paloma Day is May 22nd? TRUE FACTS. And since it’s followed closely by Memorial Day Weekend (and not for nothing, National Drinking with Chickens Day: May 23rd YES IT’S A REAL THING), which is the official unofficial start of summer, I have really been getting in the mood lately for frozen beverages. It just kind of feels right to make a tequila-y slushy right about now.
*And let’s make it pink, cuz I’m me.
Exotico Tequila has been our go-to for a long time, and the Blanco never disappoints. It’s clean, it’s peppery, it’s subtly vegetal, and it goes so well with bright, tart fruit like grapefruit, lime, and raspberries. And it’s pretty tasty without being overpowering in a tall, frozy concoction like this.
That bottle, tho.
So let’s dive into making that cocktail, shall we? Since it’s frozen, you’re going to have to prep most of the ingredients a day in advanced.
Freezer prep:
Place a handful of fresh raspberries on a small plate and put in freezer to freeze overnight (for garnish)
1-1/2 cups fresh grapefruit juice
1/2 cup grapefruit-flavored soda water
Pour ingredients two standard ice cube trays and place in freezer to harden overnight. Grapefruit juice should take up one whole tray, and soda water should take up half of another.
Homemade Raspberry Syrup
Makes about 1 cup
1/2 cup sugar
1/2 cup water
1/2 cup fresh or frozen raspberries
Place all ingredients in a small pot over medium high heat and bring to a boil, stirring occasionally. Once sugar is fully dissolved, lower heat and simmer for three minutes. Remove from heat, allow to cool fully, then strain into an airtight container and store in fridge up to 2 weeks.
FROZEN RASPBERRY PALOMA
Makes 2 servings (but if you’re like me, you put them both in a tall glass for yourself)
Ingredients:
10-12 cubes of frozen grapefruit juice
4-6 frozen grapefruit-flavored soda water cubes
2 oz. Raspberry Syrup (instructions above)
4 oz. Exotico Tequila Blanco
2 oz. fresh lime juice
4 frozen raspberries + 2 lime wheels for garnish
Place all ingredients (except garnish) in a blender and blend until smooth. Place blended contents into two chilled rocks glasses (or one chilled highball, if you’re me), and top with garnish.
Go ahead and put your feet up while you sip on this frosty beverage (sip slowly though cuz: BRAINFREEZE IS REAL). In my world, if you put your feet up during happy hour…you’ll probably get a chicken perching on them. It’s just part of the deal. And yes, I am happy houring in my pajamas. I highly recommend.
AND—if you want to see me make this pretty little drink LIVE (and probably in my pajamas), I’ll be doing just that with the help of my good friends at Exotico Tequila this coming Tuesday, May 19th, 2020 on my IG Live at 5:30 Central Time. I’ll be blending up these frozy Palomas, tossing frozen raspberries to watch the chickens fetch, and probably inflicting copious amounts of brain freeze on myself. Gather all the ingredients and make drinks along with me!
And as always, friends, keep an eye on your garnish. Because if you don’t, someone else will.
**This is a sponsored post in partnership with Exotico Tequila intended for a 21+ audience only.