Tequila Frost

Pro tips

• Use freshly squeezed grapefruit and pineapple juice for bright flavor—bottled juice produces a noticeably flatter taste.
• Chill your glass in the freezer for 5 minutes before serving to keep the drink colder longer.
• Add grenadine slowly at the bottom of the blender so it settles and creates a layered effect when poured.
• Blend ice cream and liquid ingredients just before serving; over-blending breaks down the ice cream and creates a watery consistency.

Substitutions

• Honey → Agave syrup (lighter flavor, dissolves more easily in cold liquid)
• Vanilla ice cream → Coconut ice cream (tropical twist, slightly less creamy)
• Fresh grapefruit juice → Fresh orange juice (sweeter, less bitter note)
• Grenadine → Raspberry syrup (similar color and sweetness, fruity addition)

Storage & make-ahead

This drink is best consumed immediately after blending. Pre-mixed liquid ingredients can be refrigerated up to 24 hours before blending with ice cream.

Equipment

blender · jigger or measuring cup · bar spoon

Can I make Tequila Frost without an ice cream base?

Yes, replace the vanilla ice cream with 1 cup of crushed ice and reduce other ingredients proportionally, though the drink will be less creamy.

What type of tequila works best for Tequila Frost?

Silver or blanco tequila is ideal—it has a clean flavor that complements the citrus and honey without overpowering the drink.

Can I prep this drink ahead of time?

Mix the liquid ingredients (tequila, juices, honey, grenadine) in advance and chill, but blend with ice cream and ice just before serving to maintain texture.

Is fresh citrus juice required?

Fresh juice is strongly recommended for best flavor; bottled juice will produce a less vibrant, more acidic result.

How do I prevent the drink from becoming too diluted?

Use frozen fruit juice or partially freeze the juice mixture before blending to reduce excess water from melting ice cream.