Hibiscus Paloma

Hibiscus Paloma

If you’re like me and get your recommended dose of citrus via cocktails, you’ll love this Hibiscus Paloma. As much as I love the scent and aesthetic of grapefruit, I’ve just never been able to bite into one. However, squeeze some grapefruit into a glass with tequila? Come to mama.

Hibiscus Paloma Hibiscus Paloma Hibiscus Paloma Hibiscus Paloma Hibiscus Paloma Hibiscus Paloma Hibiscus Paloma

I just love the combination of tequila and grapefruit. The fragrant zest of the grapefruit pairs perfectly-which is why the Paloma is such a beloved drink. I wanted to give that classic recipe a summer twist and so entered this Hibiscus Orange Paloma.

Hibiscus Paloma

Servings: 2


  • 4 oz. hibiscus infused tequila, recipe below
  • 6 oz. freshly squeezed grapefruit juice
  • 3/4 cup natural orange flavored sparkling water
  • 1 1/2 oz. agave nectar

Hibiscus infused tequila directions: pour 1/4 cup of organic dried hibiscus flowers and 2 cups of silver (blanco) tequila into a glass with a lid, such as a mason jar, and seal it. Let infuse for 1-3 days. The longer it steeps, the more intense the hibiscus flavor is. When ready to drink, strain hibiscus flowers out with a cheese cloth or mesh strainer.

Hibiscus Paloma directions: Pour into a cocktail shaker the hibiscus infused tequila, freshly squeezed grapefruit juice and agave nectar. Shake for five seconds. Pour into two glasses filled halfway with ice. Top off each drink with 3 ounces of natural orange flavored sparkling water each.

Have fun garnishing with grapefruit wedges, orange slices or even sour grapefruit gummies!

See my other Hibiscus cocktail here!

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