Giving Margaritas a Run for their Money: Frozen Grapefruit Palomas

I went to Las Vegas a few months after my son was born for a conference, and at the recommendation of my cousin Virginia, ended up at Mesa Grill for supper with my friend Sara and some of her friends. We ate and ate and ate, and then did a little drinking and only a teeny bit of gambling on the black jack tables. The food was truly deeeelish, and the gambling was fun, but it was the cocktail that Sara had me order that I most remember. It was pink, and fizzy, and just right for the hottest of hot desert night… The Paloma.

I’ve been making and ordering them pretty much constantly since then since it’s made from one of my favorite spirits, tequila (See my ode to the margarita here) and is pretty much PERFECT for summer weather down here in the deepest south. Grapefruit soda, Tequila, lime… could it be any more delicious?

Last Friday, I was craving something cold and refreshing after a full day of playing in the yard and in the water hose with my toddler, but also couldn’t decide between a paloma and a frozen margarita…

Soooooo I combined the two and made something REALLY worth writing home about. I didn’t have any grapefruit soda on hand, but DID have a lovely fresh grapefruit, so I made do.

I also added a little triple sec for an additional citrus zing and used agave syrup (since I like the idea of using it tequila in the same cocktail.) The Frozen Paloma…it’s light, and tart, and cold cold cold…it may not be a THING yet, but it will be.

And if not… well, that’s OK with me because I now WE know how to make them ourselves.

PS: if you want the classic paloma recipe, use this one.

PPS: I like to serve my drinks in double glasses…if you use margarita glasses, this recipe probably cuts in half the amount as those are a bit larger.