The Enchantment of Midnight Paloma

Allergens

None

Ingredients

• 4 oz freshly squeezed pink grapefruit juice
• 2 oz blanco tequila
• 1 oz homemade hibiscus syrup (recipe below)
• 0.5 oz lime juice, freshly squeezed
• 3 dashes aromatic bitters
• Ice
• Fresh hibiscus flowers and grapefruit wedges for garnish Homemade Hibiscus Syrup:
• 1 cup water
• 1 cup sugar
• 2 cups dried hibiscus flowers

Instructions

1. Begin by preparing the homemade hibiscus syrup. In a saucepan, combine water and sugar. Bring to a boil, then reduce heat and simmer until the sugar has fully dissolved. Add the dried hibiscus flowers and let them steep for 30 minutes. Strain and allow the syrup to cool completely. Store in an airtight container in the refrigerator.
2. In a cocktail shaker filled with ice, combine grapefruit juice, tequila, hibiscus syrup, lime juice, and bitters. Shake vigorously for 15 20 seconds until well chilled.
3. Strain the mixture into chilled coupe glasses, allowing the liquid to flow slowly for a dramatic presentation. Garnish with fresh hibiscus flowers and grapefruit wedges.

Chef’s Insight

The key to this drink is balancing the tart grapefruit with the sweetness of hibiscus syrup and tequila. Adjust the amounts according to your preference for a truly personalized experience.

Notes

The perfect balance of tart and sweet makes this cocktail an enchanting delight for any gathering or celebration.