Frozen Gulf of Mexico Cocktail

Ingredients:

• 1 and 1/4 cups freshly squeezed lime juice (8-10 limes) + lime wedges for serving
• 1 cup of sugar
• 2 cups diced honeydew melon (about half a melon)
• 3/4 cup tequila (preferably añejo or resposado)
• 2/3 cup orange liqueur (such as Cointreau or Grand Marnier)
• 2 cups frozen strawberries
• 1/3 cup elderflower liqueur (such as St. Germain)
• 0.5 cup fresh mint leaves
• Coarse salt to garnish glasses

Preparation:

1. In a bowl, combine 3/4 cup lime juice, 1/3 cup sugar, and 3/4 cup water; stir until completely dissolved. Pour into an ice cube tray and freeze for at least 1-2 hours. Meanwhile, line a baking sheet with plastic wrap, arrange the melon pieces, cover, and freeze for 2 hours until firm. The lime ice cubes and melon can be frozen for up to 2 days in advance.
2. Prepare the white layer:
   
   Combine lime ice cubes, tequila, orange liqueur, and 2 cups of regular ice cubes in a blender and blend until smooth. Transfer the mixture to a small pitcher or bowl, cover with plastic wrap, and freeze for 2 hours. Wash the blender.
3. When ready to serve, prepare the red layer:
   
   Combine frozen strawberries, elderflower liqueur, 1/4 cup lime juice, 1/3 cup sugar, and 2 cups regular ice cubes in a blender; blend until smooth. Transfer to another small pitcher or bowl and set aside. Rinse the blender.
   
   Prepare the green layer:
   
   Combine frozen melon, mint, remaining 1/4 cup lime juice, 1/3 cup sugar, 1.5 cups regular ice cubes, and 1/2 cup water in a blender. Blend until smooth.
4. Rub the rims of 6 glasses with a lime wedge, then dip them in coarse salt until it sticks. Fill each glass one-third full with the green mixture; top with a layer of white mixture, then a layer of red mixture. Serve with lime wedges. Individual layers or assembled drinks can be frozen for up to 3 days. Defrost for 20-40 minutes before serving.