Hibiscus Paloma From Gatsby’s Cocktail Lounge
Photo: Joe Janet
A vibrant Paloma riff.
Hibiscus syrup gussies up the classic Paloma in this riff by Gatsby’s Cocktail Lounge in Vegas.
Ingredients
- 2 oz. blanco tequila
- 3/4 oz. hibiscus syrup
- 1/2 oz. fresh lime juice
- 4 oz. grapefruit soda (Gatsby's uses Fever Tree)
- Tools:shaker, strainer
- Glass:Collins
- Garnish:hibiscus salt and sugar rim, grapefruit half-wheel and hibiscus flower (optional)
Preparation
Rim a Collins glass with hibiscus salt and sugar. Combine all of the ingredients except the soda in an ice-filled shaker. Shake and then strain over ice into the glass. Top with grapefruit soda. Garnish with grapefruit half-wheel and hibiscus flower (optional).
Hibiscus Syrup: Once the simple syrup is created, soak hibiscus teabags for approximately 15 minutes in hot simple syrup, adjusting time based on taste. Soaking longer will give it a stronger taste and richer color. The syrup is good for up to two weeks.
Hibiscus Salt and Sugar: Mix equal parts coarse sugar and coarse salt with a pinch of dried crushed hibiscus. Adjusting for preference.