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Refreshing Hibiscus Paloma Cocktail

hibiscus Paloma cocktail - featured image

A vibrant and refreshing cocktail combining fresh grapefruit juice, hibiscus syrup, and tequila blanco, topped with soda water for a light fizz. Perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 4 ounces fresh grapefruit juice (about 120 ml)
  • 2 ounces tequila blanco (60 ml), preferably 100% agave
  • 1 ounce hibiscus syrup (30 ml), homemade or store-bought
  • 0.5 ounce fresh lime juice (15 ml)
  • Splash of soda water (1 to 2 ounces / 30-60 ml)
  • Salt for rimming the glass (kosher or sea salt, optional)
  • Ice cubes
  • Grapefruit wedge or dried hibiscus flower for garnish

Instructions

  1. Rim your glass with salt by running a grapefruit wedge around the rim, then dip it into a plate of kosher or sea salt. Set aside.
  2. Squeeze about 4 ounces of fresh grapefruit juice and 0.5 ounce of fresh lime juice into a cocktail shaker or measuring cup.
  3. Add 2 ounces of tequila blanco and 1 ounce of hibiscus syrup to the citrus juices.
  4. Fill the shaker with ice cubes, cover, and shake vigorously for about 15 seconds until well chilled. If no shaker is available, stir well in a mixing glass with ice.
  5. Strain the mixture into the prepared glass filled with fresh ice.
  6. Top with a splash (1 to 2 ounces) of soda water and gently stir to combine.
  7. Garnish with a grapefruit wedge on the rim or float a dried hibiscus flower on top. Serve immediately.

Notes

Use fresh grapefruit and lime juice for best flavor. Adjust sweetness by adding more hibiscus syrup or lime juice as needed. Use large ice cubes to avoid quick dilution. Salt rim can be mixed with chili powder for a spicy kick. Hibiscus syrup can be made at home by simmering dried hibiscus flowers with sugar and water.

Nutrition

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