21 Seeds Paloma Hibiscus And Grapefruit Recipe
Paloma
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The best thing to pair and share with 21 Seeds Paloma hibiscus and grapefruit
Ingredients
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Hibiscus-Grapefruit Syrup
Cocktail (per 1 serving, scale as needed)
Method
Hibiscus-Grapefruit Syrup
Combine the dried hibiscus flowers, water, and granulated sugar in a small saucepan.
Bring to a gentle simmer over medium heat, stirring so the sugar fully dissolves. Simmer for 3–4 minutes until liquid takes on a deep magenta color.
Remove from heat and stir in 1 cup fresh grapefruit juice and 1 tablespoon lime juice. Let the mixture steep and cool for 15–20 minutes so the hibiscus infuses well with the grapefruit.
Strain the syrup through a fine mesh sieve into a clean container, pressing on solids to extract as much liquid as possible. Discard solids.
Cool the syrup to room temperature, then refrigerate until cold. Makes about 1 to 1 1/4 cups syrup. Keeps refrigerated for up to 10 days.
Assemble Cocktail (per serving)
Prepare glass: optionally rim a highball or rocks glass by moistening the rim with a grapefruit wedge and dipping into kosher salt or Tajin. Fill the glass with plenty of ice.
In a cocktail shaker filled halfway with ice, add 2 oz blanco tequila, 1.25 oz hibiscus-grapefruit syrup, 1 oz fresh grapefruit juice and 0.5 oz fresh lime juice.
Shake vigorously for 8–10 seconds until well chilled (if you prefer a lighter mouthfeel, gently roll with the shaker once or twice instead).
Strain the mixture into the prepared ice-filled glass.
Top with about 2 oz club soda (or grapefruit soda for sweeter/fruitier profile). Stir once gently to integrate.
Garnish with a grapefruit wedge or wheel and an optional dried hibiscus flower. Serve immediately.