When I awoke from my tequila blur the following morning, I had so many questions. Namely, what other gaffs had I made? And what is a Paloma slushie and where has it been my whole life? I made the trek back across the lawn to retrieve my copy of Small Victories, which Sandra, understandably, has had a hard time returning. I soon learned that a Paloma is similar to a margarita but includes grapefruit juice. Julia’s version, too, lends itself to large-batch mixing. The trick? Instead of juicing limes, you peel them and blitz them whole in a blender. Brilliant! And instead of salting the rims of glasses, you add salt directly to the mix, which Julia notes serves two purposes: 1. Reduces work 2. Enhances the flavor of the grapefruit and lime juices. Genius! As I read through Julia’s variations for pomegranate juice, hibiscus tea, and blood orange juice, I wondered: “Could I replace the grapefruit juice with something more summery? Could I make red, white, and blue Paloma slushies for the Fourth?” In the name of research, I broke out my blender and the tequila and set to work peeling limes, hulling strawberries, and stemming blueberries. My boozy, patriotic slushies came together in no time, and while the hue of each didn’t perfectly emerge as envisioned, each cocktail was festive and delicious nonetheless. Here’s what I’ve learned: 5 from 2 reviews As with cooking, drink making requires adjusting to taste. Depending on how sweet your strawberries are, you may need more or less honey (or agave) or fresh lime. Also, depending on the size of your blender, you may need to add the strawberries in batches, and you may need to add the ice in batches as well. It all works out in the end, just be mindful of your blender’s capacity.
