Why Not

T.J. Lynch, Mother's Ruin | New York City

TJ Lynch Cocktail Recipe

“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.


Serving: 1

  • 1 1/2 ounces blanco tequila
  • 1 1/2 ounces blanco tequila
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • 3/4 ounce grapefruit juice
  • 3/4 ounce grapefruit juice
  • 1/4 ounce agave syrup
  • 1/4 ounce agave syrup

Garnish: lime wedge

  1. Blend all ingredients with ice.
  2. Swirl a rocks glass with five-chile molasses before filling.
  3. Pour mixture into glass and top with more molasses.
  4. Garnish with a lime wedge.
Editor's Note

Five-Chile Molasses:
1 tablespoon each of ancho, pasilla, chipotle and guajillo chile powder
1/2 tablespoon cayenne chile powder
3 cinnamon sticks
3 cloves
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.