Gulp of Mexico

Ingredients

• 6 servings coarse salt for the glasses
• 0.3 cup st. germain such as St. Germain
• 2 cups wedges honeydew melon cubed
• 1.3 cups juice of lime fresh for serving from 8 to 10 limes
• 0.5 cup lightly mint leaves packed
• 0.7 cup liqueur orange-flavored such as Cointreau or Grand Marnier
• 2 cups strawberries frozen
• 1 cup sugar 
• 0.8 cup tequila preferably anejo or reposado

Equipment

• bowl
• baking sheet
• blender
• plastic wrap
• ice cube tray

Directions

1. Combine 3/4 cup lime juice, 1/3 cup sugar and 3/4 cup water in a bowl; stir until dissolved.
2. 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.)
3. Combine the lime ice cubes, tequila, orange-flavored liqueur and 2 cups plain ice cubes in a blender and process until slushy.
4. Transfer to a small pitcher or bowl; cover with plastic wrap and freeze, about 2 hours. Rinse out the blender.
5. 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.
6. Transfer to another small pitcher or bowl and set aside. Rinse out the blender.
7. 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.
8. 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.
9. 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.)
10. Photograph by Kat Teutsch