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Hibiscus Paloma From Gatsby’s Cocktail Lounge

Hibiscus Paloma

A vibrant Paloma riff.

Hibiscus syrup gussies up the classic Paloma in this riff by Gatsby’s Cocktail Lounge in Vegas.


  • 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)


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.

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