Hibiscus Palomitas

Let's Cook

1. Step 1.

   In a medium bowl, combine 3 hibiscus tea bags (or ¼ cup dried hibiscus blossoms) with 1½ cups boiling water and ¼ cup honey. Let steep for 20 minutes, then remove the tea bags (or strain out the flowers). Refrigerate the hibiscus syrup until fully chilled, about 2 hours.

2. Step 2.

   In a gallon-size pitcher, large bowl, or two 1-quart mason jars, stir together 1 cup of the chilled hibiscus syrup with 2 cups tequila, 2 cups grapefruit juice, 1 cup lime juice, and ¼ cup Cointreau. Taste and add more hibiscus syrup if you prefer a sweeter cocktail.

3. Step 3.

   To serve immediately, pour about 1½ cups of the palomita mixture into a cocktail shaker filled with ice and shake until well chilled. Meanwhile, mix ¼ cup kosher salt with 1 tablespoon ground Aleppo pepper (if using) on a small plate. Rub the rims of two 12-ounce cocktail glasses with a lime slice, then dip each rim into the salt mixture to coat.

4. Step 4.

   Fill each prepared glass with large ice cubes or crushed ice, add a lime slice for garnish, and pour in the chilled palomita mixture. Repeat with the remaining glasses and mixture. For later serving, cover and refrigerate the mixture overnight or up to 3 days; stir or shake before pouring directly into salted, ice-filled glasses (no need to shake with ice again).