One of the most satisfying drinks I created at Café Mexico was the frozen La Paloma. When we were rebuilding after the devastating fire, Brad Olberg and I discussed getting a slushie machine; I wanted one terribly and he did not. I promised him it would be problem free as he had had horrible troubles with the old school machines of yesteryear.

The La Paloma along with a slushie horchata were born. Slushie drinks are trial and error; you make a batch, freeze it, taste it, tweak it and then repeat. There is no easy way to do a slushie drink, you might be able to tweak it faster but at the end of the day, it is just a process.

La Paloma Batch

1500mL Blanco Tequila

1500mL Reposado Tequila

750mL lime juice

750mL simple Turbinado syrup

4500mL Grapefruit juice

3000mL water