You’ll love this frozen paloma recipe from Sullivan’s Fish Camp, a restaurant on Sullivan’s Island where cold beer and fresh fish abound. With plenty of cocktails to go around and seafood from the Lowcountry’s waterways, there’s no better way to spend a meal than here. Enjoy this fruity concoction throughout summer.
1 gallon grapefruit juice
3 liter tequila
1 liter agave syrup
2 liter lime juice
- In a standup blender, combine all ingredients with 250 milliliters of water and blend until completely smooth. Serve in a cocktail glass with salt rim and lime wedge.
- Recipe by Jordan Moton of Sullivan's Fish Camp