Paloma Cocktail
A refreshing and delicious tequila and grapefruit cocktail that goes down smooth. Perfect for any party and pitcher-worthy at any cinco de mayo celebration.
Ingredients
- hibiscus salt (recipe in notes)
- .5 - 1 ounce hibiscus simple syrup (recipe in notes)
- 2 ounces tequila blanco or mezcal
- 2 ounces fresh ruby red grapefruit juice
- .5 - 1 ounce fresh lime juice
- top with red grapefruit soda
- garnish with sliced grapefruit and lime
Instructions
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First dip the glass rim in grapefruit juice, then in the hibiscus salt. Add ice and pour to taste between .5 - 1 ounce of hibiscus simple syrup.
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Add 2 ounces of tequila blanco or mezcal (mezcal will add a smokey flavor), 2 ounces of fresh ruby read grapefruit juice, .5 - 1 ounce fresh lime juice and top with grapefruit soda.
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Garnish with fresh grapefruit and lime slices or as desired.
Recipe Notes
Hibiscus Salt: Add the contents of a tea bag to a mortar and pestle and finely crush the tea. Combine with three teaspoons of Diamond Kosher salt and transfer to your salt rimmer.
Hibiscus Simple Syrup: Combine 1 cup each of water and granulated sugar with two hibiscus tea bags and the peel of one lemon. Stir to dissolve the sugar and cook for 5 minutes over medium heat. Remove from heat and allow to cool. Remove tea bags and lemon peel before transferring into a container. For stronger color and flavor, steep with 3 tea bags. Use as you would grenadine.
MAKING A PITCHER: Substitute cups for ounces.