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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.

Course Cocktails
Cuisine American, Mexican
Prep Time 2 minutes
Servings 1 person
Author The Tiny Fairy


  • 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


  1. 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.

  2. 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.

  3. 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.