Hibiscus Palomitas
- 15m Prep Time
- 0sCook Time
- 2h Ready In
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A refreshing cocktail blending tequila, grapefruit juice, lime, and hibiscus syrup with a spicy chili-salt rim. Inspired by a paloma-margarita hybrid.
Ingredients
- 3 hibiscus tea
- 355 ml boiling water
- 59.1 ml honey
- 473 ml good tequila
- 473 ml grapefruit juice
- 237 ml freshly squeezed lime juice
- 59.1 ml Cointreau or other orange-flavored liqueur
- Large ice cubes or crushed ice
- 59.1 ml kosher salt
- 14.8 ml ground Aleppo pepper
- 8 rounds thinly sliced lime
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 52.3 mg
- Iron: 0.88 mg
- Magnesium: 22.8 mg
- Phosphorus: 40.3 mg
- Potassium: 294 mg
- Zinc: 0.26 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 hibiscus tea
- 355 ml boiling water
- 59.1 ml honey
- 473 ml good tequila
- 473 ml grapefruit juice
- 237 ml freshly squeezed lime juice
- 59.1 ml Cointreau or other orange-flavored liqueur
- Large ice cubes or crushed ice
- 59.1 ml kosher salt
- 14.8 ml ground Aleppo pepper
- 8 rounds thinly sliced lime
Let's Cook
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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.
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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.
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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.
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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).
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