Hibiscus Paloma

Summer cocktails don’t get better than this sparkling Mexican classic. The sweet flavour of hibiscus provides a floral accent that shines over the tangy tastes of lime and grapefruit. It’s as refreshing as it is beautiful!

Prep Time
5 minutes
15 minutes steeping time
30 minutes chilling time
Cook Time
2-5 minutes
Two glasses of hibiscus paloma with a pitcher of simple syrup, shown with a jigger and skewers.

Small heavy-bottomed saucepan with a lid

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Heatproof spatula OR wooden spoon

Fine-mesh sieve

Mason jar OR airtight container

Double old-fashioned OR Collins glasses x 4

Small shallow dish

4 drinks
For the hibiscus simple syrup:
  • ¾ cup (150 g) Redpath Simply Raw™ Turbinado Sugar
  • ½ cup (125 ml) water
  • 3 pcs (6 g) lime zest, wide strips
  • 2 pcs (7 g) grapefruit zest, wide strips
  • ¼ tsp (2 g) salt
  • ¼ cup (10 g) dried hibiscus flowers, food-grade
For the cocktail:
  • 1 cup (250 ml) tequila (blanco), divided
  • 1 cup (250 ml) pink or red grapefruit juice, preferably freshly squeezed, divided
  • 1 cup (250 ml) club soda
  • ¼ cup (63 ml) lime juice, preferably freshly squeezed, divided
  • ¼ cup (63 ml) hibiscus simple syrup, divided
Rimmer (optional):
  • 1 tbsp (6 g) dried hibiscus flower, finely crushed
  • 1 tbsp (12 g) salt, preferably kosher salt or flaky sea salt
Garnishes (optional):
  • Grapefruit wedges or zest
  • Lime wheels or wedges or zest
  • Fresh or dried hibiscus flowers, food-grade
For the hibiscus simple syrup:

Step 1

In a small heavy-bottomed saucepan, combine the Redpath Simply Raw™ Turbinado Sugar, water, lime zest, grapefruit zest, and salt. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Remove from heat.

Step 2

Stir in the dried hibiscus flowers. Cover and let steep; 15 minutes.

Step 3

Place a fine-mesh sieve over a mason jar or airtight container. Strain hibiscus simple syrup through the sieve; discard solids. Place uncovered container into the fridge to chill completely; at least 30 minutes (see Chef’s Tips).

For the drinks:

Step 1

Chill 4 glasses (ones that hold at least 10 oz / 1¼ cups / 313 ml) in the fridge or freezer (see Chef’s Tips).

Step 2

Optional: In a small, shallow dish, mix the crushed hibiscus flower and salt. Run a lime or grapefruit wedge around the rim of each glass. Dip the rims into the hibiscus rimmer.

Step 3

Fill chilled glasses halfway with ice.

Step 4

In each glass, slowly add the tequila (¼ cup / 63 ml), grapefruit juice (¼ cup / 63 ml), club soda (¼ cup / 63 ml), and lime juice (1 tablespoon / 15 ml). Top each drink with 1 tablespoon of the hibiscus syrup.

Step 5

Garnish with grapefruit, lime, or hibiscus, if desired. Stir before serving.

A glass of hibiscus paloma garnished with a wedge of grapefruit and rimmed with hibiscus petals.