Sometimes it's 107 dumb degrees on National Tequila Day, and you just need to add ice cream to your Paloma. Also, kiddie pools filled with ice water for the birds. Don't wade with the chickens for too long, though. You know the scene from Caddy Shack where where the pool clears out? Yeah, that.

Honey-Vanilla Bean Paloma Floats

Makes one serving.

• 2 oz. tequila blanco

• 2 oz. fresh grapefruit juice

• 2 oz. grapefruit sparkling water

• .5 oz. fresh lime juice

• .5 oz. Honey Simple Syrup (instructions below)

• 1 scoop vanilla bean ice cream

• 1 split vanilla bean

• pink himalayan salt and honey for glass rim

• wedge of grapefruit for garnish

To make the Honey Simple Syrup:

Makes approx. 1/2 cup.

• 1/4 cup honey

• 1/4 cup water

Combine ingredients in a saucepan over medium high heat. Bring to a simmer. Once honey is completely dissolved, remove from heat and let cool to room temp. Transfer to an airtight container and store in fridge.

To make the cocktail:

Prep glass by placing about a tablespoon of honey on a small dish, and about a tablespoon of salt on another small dish. Place glass upside down onto honey, coating the rim thoroughly. Now dip it in the salt and adhere salt to rim. Add one heaping scoop of vanilla bean ice cream to glass.

Combine tequila, grapefruit juice, lime juice, simple syrup, and vanilla bean in a shaker over ice and shake until chilled. Strain over ice cream into glass, then top with sparkling water and grapefruit wedge.

I'm just never mad at boozy ice cream situations. Even when somebody poops the pool.