Hibiscus Paloma Recipe

Combine and steep

Place 2.5 cups blanco tequila in a clean, airtight glass jar. Add 1/4 cup dried hibiscus flowers. Seal and shake gently to combine.

Infusion time

Let the mixture steep at room temperature for 6–12 hours for a bright color and floral flavor. For a stronger flavor and deeper color, steep up to 24 hours. Taste periodically; the hibiscus can become tart if over-extracted.

Strain and store

When desired flavor is reached, strain tequila through a fine-mesh sieve lined with cheesecloth into a clean bottle or jar to remove hibiscus solids. Discard solids. Label and refrigerate or store in a cool, dark place. Yield: ~2.5 cups hibiscus-infused tequila.

Make grapefruit simple base

In a medium saucepan, combine 2 cups fresh grapefruit juice, 2 cups filtered water, and 3/4 cup granulated sugar. Warm over medium heat, stirring until the sugar fully dissolves. Do not boil; heat just enough for dissolution (2–4 minutes).

Season and chill

Remove from heat. Stir in 2 tablespoons fresh lime juice and 1/4 teaspoon fine sea salt to brighten flavor and balance bitterness. Cool the syrup to room temperature, then refrigerate until cold (about 30–45 minutes).

Carbonate and finish

When ready to serve, combine 1 part chilled grapefruit syrup with 1 part chilled soda water (example: 1 cup syrup + 1 cup soda water) in a pitcher or bottle and gently stir to mix. Adjust ratio to taste for sweetness and intensity. Keep soda cold and lightly carbonated. Yield: ~4 cups finished grapefruit soda.

Prep glass (optional rim)

If rimming, run a lime wedge around the outer rim of a highball or rocks glass, then dip the rim into coarse salt or tajín to coat. Fill the glass with ice.

Build the cocktail

In the prepared glass over ice, pour 2 oz hibiscus-infused tequila and 1/2 oz fresh lime juice. Add 4 oz chilled house grapefruit soda. Stir gently once or twice to combine without losing carbonation.

Garnish and serve

Garnish with a grapefruit wheel or wedge and optionally a dried or fresh hibiscus flower or lime wheel. Serve immediately.

Batching note

To make multiple cocktails, keep the infused tequila and grapefruit soda chilled. For a 4-cocktail batch: combine 8 oz infused tequila, 2 oz lime juice, and 16 oz grapefruit soda in a pitcher over ice, stir, then pour into 4 glasses.