“When we started brunch five years ago,” explains T.J. Lynch, “we had this silly idea to buy a slushy machine to do a frozen signature brunch cocktail.” What began as a one-off experiment, became a marker of Lynch’s fast-casual approach to drinks, and a prime example of the thoughtfulness and culinary sensibility that goes into nearly every drink, no matter how short-lived (at Mother’s Ruin slushy recipes change daily, and never repeat). This frozen Paloma-style slushy topped with a five-chile molasses swirl “began our 400-plus recipe love story with our slushy machine,” explains Lynch.
- 1 1/2 ounces blanco tequila
- 1/2 ounce lime juice
- 3/4 ounce grapefruit juice
- 1/4 ounce agave syrup
Garnish: lime wedge
- Blend all ingredients with ice.
- Swirl a rocks glass with five-chile molasses before filling.
- Pour mixture into glass and top with more molasses.
- Garnish with a lime wedge.
1 tablespoon each of ancho, pasilla, chipotle and guajillo chile powder
1/2 tablespoon cayenne chile powder
3 cinnamon sticks
3 oranges, juiced
1 orange, zested
2 cups brown sugar
2 tablespoons molasses
2 cups water
2 tablespoons Cholula
Heat all dry spices in a pan until fragrant. Add remaining ingredients and simmer for 30 minutes or until thickened. Add Cholula and strain out solids.