Hibiscus Paloma
- May 7, 2025
- 1 min read
Updated: May 18
A tart, floral twist on the classic tequila and grapefruit highball.
The Hibiscus Paloma keeps the refreshing shape of a Paloma, then adds Hibiscus / Rosella Syrup for colour, acidity and a slightly drier, more complex finish.
Hibiscus Paloma
Tequila, hibiscus, grapefruit, lime and soda.
Glassware
Collins glass.
Optional: salt rim.
Garnish
Grapefruit wedge.
Ingredients
60ml tequila
30ml grapefruit juice
15ml Lime Cocktail Juice
120ml soda water
Recipe
Prepare your glass and garnish first.
For a salt rim, moisten the outside edge of the glass with a grapefruit wedge, then gently roll that section through salt.
Add the tequila, grapefruit juice, Lime Cocktail Juice and Hibiscus / Rosella Syrup to a shaker with ice.
Shake hard until chilled.
Fine strain into the prepared glass over fresh ice.
Top with soda water.
Gently stir to combine.
Garnish with a grapefruit wedge.
Notes
Fresh grapefruit juice works best here.
For a lighter, drier version, reduce the Hibiscus / Rosella Syrup to 15ml.
For a softer, more fruit-forward version, use grapefruit soda instead of grapefruit juice and soda water.
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