Gulp of Mexico
- 1 1/4 cups fresh lime juice (from 8 to 10 limes), plus lime wedges for serving
- 1 cup sugar
- 2 cups cubed honeydew melon (about 1/2 melon)
- 3/4 cup tequila (preferably anejo or reposado)
- 2/3 cup orange-flavored liqueur (such as Cointreau or Grand Marnier)
- 2 cups frozen strawberries
- 1/3 cup elderflower liqueur (such as St. Germain)
- 1/2 cup lightly packed mint leaves
- Coarse salt, for the glasses
Combine 3/4 cup lime juice, 1/3 cup sugar and 3/4 cup water in a bowl; stir until dissolved. Pour into an ice cube tray and freeze until firm, 1 to 2 hours. Meanwhile, line a baking sheet with plastic wrap; spread out the melon chunks, cover and freeze until solid, 1 to 2 hours. (The lime ice cubes and melon can be frozen up to 2 days ahead.)
Make the white layer: Combine the lime ice cubes, tequila, orange-flavored liqueur and 2 cups plain ice cubes in a blender and process until slushy. Transfer to a small pitcher or bowl; cover with plastic wrap and freeze, about 2 hours. Rinse out the blender.
When ready to serve, make the red layer: Combine the frozen strawberries, elderflower liqueur, 1/4 cup lime juice, 1/3 cup sugar and 2 cups plain ice cubes in the blender; process until slushy. Transfer to another small pitcher or bowl and set aside. Rinse out the blender.
Make the green layer: Blend the frozen melon, mint, the remaining 1/4 cup lime juice and 1/3 cup sugar, 1 1/2 cups plain ice cubes and 1/2 cup water until slushy.
Rub the rims of 6 glasses with a lime wedge, then dip in coarse salt. Fill each glass one-third of the way with the green slush; spoon a layer of the white slush on top, then finish with the red slush. Serve with lime wedges. (The individual slushes or the assembled drinks will keep up to 3 days in the freezer. Thaw 20 to 40 minutes before assembling or serving.)
Photograph by Kat Teutsch
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