Paloma With Grapefruit And Hibiscus Cocktail
This Paloma features a bright floral twist from hibiscus syrup, layered with tequila, fresh grapefruit, lime, and bubbles. The color is stunning, the flavor is crisp and vibrant—perfect for warm afternoons or happy hour.
Equipment
- Cocktail shaker
- Jigger
- Highball glass
- Small plate
- Citrus juicer
- Bar spoon
- Strainer
- Knife
- Cutting Board
- Ice cubes
Ingredients
- 2 oz tequila blanco is best
- 2 oz fresh grapefruit juice
- 0.5 oz fresh lime juice
- 0.5 oz hibiscus syrup or hibiscus simple syrup
- 2 oz grapefruit soda or soda water
- salt for rim
- ice cubes for shaking and serving
- grapefruit wedge or lime wedge, for garnish
Instructions
- Run a lime wedge around the rim of your highball glass, then dip it in salt.
- Fill the glass with ice and set aside.
- Combine tequila, grapefruit juice, lime juice, and hibiscus syrup in a cocktail shaker with ice.
- Shake for about 10 seconds, just until cold.
- Strain into your prepared glass.
- Top with grapefruit soda or soda water and stir gently.
- Garnish with a grapefruit wedge or lime wedge.
Notes
Blanco tequila keeps the drink crisp and lets the grapefruit and hibiscus shine. Make your own syrup by steeping dried hibiscus flowers and sugar in hot water. If you can't find grapefruit soda, use soda water with extra grapefruit juice and a splash of simple syrup. Serve cold for the best flavor.