Hibiscus Paloma Recipe
Flecha Azul Blanco, fresh orange, fresh lime, Agua de Jamaica, agave nectar, grapefruit soda
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Ingredients
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Cocktail
Garnish
Method
Prep
- 1
- 2
If your Agua de Jamaica is not prepared, make a concentrated hibiscus tea: steep 1 cup dried hibiscus flowers (or 4–6 hibiscus tea bags) in 2 cups boiling water for 10 minutes, strain, sweeten lightly if desired, and chill. Measure out the chilled tea for the cocktail.
Build the cocktail
- 3
Combine and sweeten
In a cocktail shaker, add the tequila (2 oz), chilled Agua de Jamaica (1 oz), fresh orange juice (1/2 oz), fresh lime juice (1/2 oz), and agave nectar (1/2 tbsp).
- 4
Shake
Fill the shaker with ice (about 1 cup or enough to nearly fill). Secure the lid and shake vigorously for 10–12 seconds until well chilled.
- 5
Strain and top
Strain the shaken mixture into a highball or Collins glass filled with fresh ice. Top gently with chilled grapefruit soda (3 oz), giving a light stir (1–2 turns) to integrate without flattening the soda.
- 6
Adjust sweetness
Taste and adjust: if you prefer sweeter, add an additional 1/4 tsp agave and stir gently; if brighter, add a few drops more lime juice.
Garnish & serve
- 7
Garnish with a lime wheel and an orange twist or wheel. Float a dried hibiscus flower on top if using. Serve immediately with a straw.