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How to Make Salt Traders Coastal Cooking’s Hibiscus Paloma

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Bring the beach home with this classic warm-weather drink.

By Courtney Runn, Photo courtesy of Resplendent Hospitality

Rising temperatures and sunnier skies have arrived. For Austinites, that means it’s patio-drinking weather. Perfectly pink and refreshingly sweet, this hibiscus paloma is the cocktail to keep on rotation to cool down after an afternoon on the lake or a lazy day by the pool. Plus, it’ll keep your Instagram aesthetic on point. Salt Traders Coastal Cooking Beverage Director David Toby uses local Z Tequila in the drink, which will make you feel as if you are on a tropical vacation.

Ingredients

1 scoop ice

1.5 ounces Z Blanco Tequila

1/2 ounce Fruitlab Hibiscus Liqueur

1 ounce freshly squeezed ruby red grapefruit juice

1/2 ounce freshly squeezed lime juice

Grapefruit soda

Citrus salt to taste

 

Directions

  1. In a shaker, add the ice, tequila, hibiscus liqueur, grapefruit juice and lime juice.
  2. Shake and strain the mix into a Collins glass and rim it with citrus salt.
  3. Top the paloma with a splash of grapefruit soda, like Jarritos.
  4. Finish the drink with a slice of fresh grapefruit.
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