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.
recipe
yields
Serves
1 gallon !grapefruit juice
3 liter !tequila
1 liter !agave syrup
2 liter !lime juice
Ingredients
steps
- 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.
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- Recipe by Jordan Moton of Sullivan's Fish Camp
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Contributing City
Charleston