Gulp of Mexico

1. 1

   Combine 3/4 cup lime juice, 1/3 cup sugar and 3/4 cup water in a bowl; stir until dissolved.

2. 2

   Pour into an ice cube tray and freeze until firm, 1 to 2 hours.

3. 3

   Meanwhile, line a baking sheet with plastic wrap; spread out the melon chunks, cover and freeze until solid, 1 to 2 hours.

4. 4

   (The lime ice cubes and melon can be frozen up to 2 days ahead.)

5. 5

   Make the white layer: Combine the lime ice cubes, tequila, orange-flavored liqueur and 2 cups plain ice cubes in a blender and process until slushy.

6. 6

   Transfer to a small pitcher or bowl; cover with plastic wrap and freeze, about 2 hours.

7. 7

   Rinse out the blender.

8. 8

   When ready to serve, make the red layer: Combine the frozen strawberries, elderflower liqueur, 1/4 cup lime juice, 1/3 cup sugar and 2 cups plain ice cubes in the blender; process until slushy.

9. 9

   Transfer to another small pitcher or bowl and set aside.

10. 10

    Rinse out the blender.

11. 11

    Make the green layer: Blend the frozen melon, mint, the remaining 1/4 cup lime juice and 1/3 cup sugar, 1 1/2 cups plain ice cubes and 1/2 cup water until slushy.

12. 12

    Rub the rims of 6 glasses with a lime wedge, then dip in coarse salt.

13. 13

    Fill each glass one-third of the way with the green slush; spoon a layer of the white slush on top, then finish with the red slush.

14. 14

    Serve with lime wedges.

15. 15

    (The individual slushes or the assembled drinks will keep up to 3 days in the freezer.

16. 16

    Thaw 20 to 40 minutes before assembling or serving.)

17. 17

    Photograph by Kat Teutsch

* Per serving · 4 servings · Values may vary.