Zona Rosa

Matthew Kelly / Supercall

When it’s really hot, you want immediate relief and can’t spare the four hours it takes for traditional granita to freeze. Enter Jaime Salas, the national ambassador of Milagro Tequila, who came up with a super-smart shortcut for making a quick, boozy version of the icy libation: Simply pour a fruity cocktail over a ton of crushed ice and eat it like a grown-up snowcone. The inspiration came from the classic, traditionally non-alcoholic Mexican dessert, raspado. “A raspado is a refreshing treat comprised of shaved ice topped off with your choice of fresh fruits, compotes or sweetened milk,” Salas says. “The Zona Rosa, named after the once popular neighborhood in Mexico City, is a take on the raspado with a twist.” What’s the twist? Tequila. “The fresh kiwi and strawberry mixes with Milagro Silver’s signature agave and citrus notes to create the ultimate summer pick me up,” he says.

Zona Rosa



  • 2 oz tequila
  • 1 oz lime juice
  • 1 oz Strawberry purèe
  • .5 oz Kiwi purèe
  • 2 Basil
  • Rhubarb Bitters
  • Ginger Beer
  • Strawberry


Step one

Blend all ingredients, save for the ginger beer and garnishes, in a blender until smooth.

Step two

Fill two glasses with crushed or shaved ice, and pour the blended mixture over top.

Step three

Top with ginger beer, if using.

Step four

Garnish with a strawberry and a basil leaf.

Contributed by Jaime Salas