I’m continuing my summer trend of imbibing only frozen drinks. It’s working out well.
Frozen Palomas have always been one of my favorite on-menu summertime orders, and I wanted to try to re-create it at home but deconstructed into a sorbet float.
The extra benefit to making drinks at home is that you can adjust the garnishes as much as you want – extra salt – yes please – extra Exotico Reposado – yes please – a kick of chili powder – oh, yes please!
The sorbet is extremely easy to make, it requires fresh grapefruit juice, fresh lime juice, and a bit of simple syrup. Make sure to freeze your ice cream maker cylinder overnight so it’s cold enough to properly freeze the sorbet, and when it’s done transfer to a bowl to set in the freezer.
You can serve this cocktail in any vessel, but I like the idea of serving it in a coupe similar to a champagne float. Add two scoops of sorbet to each glass, top with Exotico Reposado, soda water, and then garnish with a sprinkle of sea salt and a lime wedge to make a glass of summery heaven.
I hope you enjoy this recipe as much as I do.
Paloma Sorbet Float
2 Scoops of Grapefruit Sorbet
1 oz Exotico Reposado
1 oz Soda Water
Sea Salt
Lime Wedge
Optional: Ancho chili powder or Ancho chili liqueur to taste
Build in a cocktail coupe, and garnish with a sprinkle of sea salt and a lime wedge. Serve with a small spoon.
Grapefruit Sorbet
4 cups Grapefruit Juice
2-1/2 Limes – Juiced
1 oz Simple Syrup
Chill in the refrigerator, and then add to an ice cream maker. Let run for 30-40 minutes, then transfer the sorbet to a bowl and place in the freezer to set overnight.
This is a sponsored post written by me on behalf of Exotico Tequila. All opinions are 100% mine.
Thank you for supporting the brands that make this blog possible.
