This Paloma is the perfect way to celebrate Day of the Dead, with soft floral notes from elderflower, hibiscus, and bright grapefruit.
Difficulty
Intermediate
Ice
Standard
Glass
Collins
Garnish
Orange zest
Occasion
Warm Weather
1
Ingredients
- oz
- ml
| 2 oz | Patrón Silver |
| 2.5 oz | Grapefruit juice |
| .5 oz | Fresh lemon juice |
| .5 oz | St-Germain Elderflower Liqueur |
| .5 oz | Hibiscus syrup* |
| + | Salt & dried hibiscus rim |
| + | Orange zest for garnish |
| 60 ml | Patrón Silver |
| 75 ml | Grapefruit juice |
| 15 ml | Fresh lemon juice |
| 15 ml | St-Germain Elderflower Liqueur |
| 15 ml | Hibiscus syrup* |
| + | Salt & dried hibiscus rim |
| + | Orange zest for garnish |
Unless noted, drinks should be made one at a time.
ResetHow to Make
- Combine all ingredients in a shaker with ice.
- Shake to chill and combine.
- Strain into a salt & dried hibiscus-rimmed collins glass filled with fresh ice.
*Hibiscus syrup: In a heatproof bowl, combine 8 oz hot simple syrup with 2 hibiscus tea bags and let steep for 5 minutes. Discard the tea bags and let the syrup cool. Transfer the syrup to a jar, cover and refrigerate for up to 2 weeks.
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