A Hibiscus Paloma is a refreshing and vibrant cocktail that combines the tart and floral notes of hibiscus with the classic Paloma flavors of tequila and grapefruit. It's a perfect choice for a lively and citrusy drink.
2 oz Tequila (preferably blanco or reposado)
1 oz Boozy Botanist Hibiscus Simple Syrup (see below for instructions)
1 oz Freshly squeezed grapefruit juice
1/2 oz Freshly squeezed lime juice
Soda water or grapefruit soda
Grapefruit slice or hibiscus flower for garnish (optional)
(Try with a few dashes of Boozy Botanist Ginger Orange, Lemon or Cardamom Bitters)
Instructions for Hibiscus Paloma:
In a shaker, combine the tequila, hibiscus simple syrup, freshly squeezed grapefruit juice, and freshly squeezed lime juice with ice.
Shake vigorously until well-chilled.
Strain the mixture into a highball glass filled with ice.
Top off the glass with soda water or grapefruit soda, filling it to your desired level of dilution and effervescence.
Optionally, garnish your Hibiscus Paloma with a grapefruit slice or a hibiscus flower.
Serve with a straw and enjoy the refreshing and floral Hibiscus Paloma!
Hibiscus Simple Syrup:
To prepare the hibiscus simple syrup, you'll need:
- Boozy Botanist Ginger Hibiscus Simple Syrup Mix
- 1.5 cups water
Instructions for Hibiscus Simple Syrup:In a saucepan, combine water and Boozy Botanist Simple Syrup Mix
Bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves.
Once it reaches a boil, reduce the heat and let it simmer for about 5 minutes.
Remove the saucepan from heat and let the mix steep in the syrup for another 10-15 minutes, allowing the flavors to infuse.
Allow the hibiscus simple syrup to cool before using it in your cocktail.