Hibiscus Paloma

Ingredients

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

Equipment

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

Simply Raw™ Turbinado Sugar

Instructions

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.

Chefʼs Tips

Hibiscus simple syrup can be made up to 2 weeks in advance and stored in an airtight container in the fridge. This saves preparation time, and drinks will be ready when desired.

Leftover hibiscus simple syrup can be used to flavour sparkling water, lemonade, tea, or yogurt, as a drizzle over waffles or pancakes, or to moisten cake layers.

Red or pink grapefruits are preferred for this beverage as they tend to be sweeter than the white or yellow variety. Furthermore, the drink will be visually more appealing. In terms of flavour, it can be successfully substituted if only white or yellow grapefruit is available.

Zest citrus fruit before juicing. Any excess strips of zest can be wrapped in plastic wrap or placed into a small airtight container and stored in the freezer for future use.

Glasses used can be a collins/highball or a double old-fashioned as these hold between 10–16 oz.

To chill glasses, place into the freezer for 30 minutes, or place into the fridge for at least an hour. To quickly chill glasses, fill each glass with ice and a small amount of water and swirl; let sit. Just before adding ingredients into each glass, dump out the ice.

For a more complex flavour, substitute the traditional blanco (silver) tequila with reposado.

Redpath® Golden Yellow Sugar can be substituted for the Redpath Simply Raw™ Turbinado Sugar. Note that the resulting syrup will be less vibrant in colour and have more complex flavours, with notes of caramel in the background.

Ingredients

Equipment

Instructions

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