The Frozen Paloma is a clean, citrus-forward frozen drink machine formula — Top Hat Ruby Go Wild Paloma Concentrate delivers the grapefruit depth and hibiscus color, balanced with water for a smooth, refreshing frozen pour. Simple, stunning, and built for volume.
The Ruby Go Wild Paloma Concentrate was designed for exactly this — it batches cleanly, holds color and flavor through freezing, and delivers a consistent pour from the first serving to the last. One of the most efficient frozen programs you can run.
Batch Method
- Combine 5 liters Vodka, 5 qts Top Hat Ruby Go Wild Paloma Concentrate, and 9 qts water in a large clean cambro or Cornelius keg.
- Stir or shake thoroughly to fully integrate all ingredients.
- Refrigerate the full batch. Do not freeze the full cambro — load the machine in portions.
- Pour approximately 10 qts into the frozen drink machine hopper (check your machine's max fill line).
- Set machine to frozen cocktail mode. Allow 30–45 minutes to reach proper consistency before service.
- Refill from the refrigerated cambro as the hopper empties.
- Serve in appropriate frozen drink cups. Garnish with sliced lime or grapefruit.
Pro move: The Paloma concentrate is already perfectly balanced — don't be tempted to add extra juice or sugar. The formula is designed for this dilution ratio. A salted rim on each cup is a 2-second upgrade that transforms this into a premium frozen paloma experience.
- Batch the full formula in a clean 22 qt cambro or Cornelius keg. Keep refrigerated.
- Pour ~10 qts into the machine hopper. Do not overfill — check your machine's max fill line.
- Allow 30–45 min to reach serving consistency before opening to guests.
- Stir the cambro before each refill pour to keep ingredients integrated.
- Refill the hopper as needed throughout service. Keep the cambro cold at all times.