Skip to main content

Hibiscus Paloma Recipe From Our Friends at Second Bar + Kitchen

This light and bright summer sipper is a refreshing way to keep cool in hot temps, perfect for an end-of-summer pool party, you can make this ahead of time in large batches and spend your time with family and friends, not behind the bar.

  • 48h prep time
  • 5m cook time
  • 48h 5m total time
  • 7 ingredients


Hibiscus Paloma

  • 1.5 oz hibiscus tequila (recipe below)
  • .25 oz fresh lime juice
  • 3 oz San Pellegrino Pompelmo soda
  • few grains of kosher salt

Hibiscus Tequila

  • 1 liter quality, 100% agave blanco tequila
  • 1/2 cup of hibiscus blossoms
  • 1/4 stick of crushed canela (Mexican cinnamon)


  1. Hibiscus Paloma

    Add all to tall glass, then fill glass with crushed ice. Stir together for a few seconds and then and top with more crushed ice if needed. Garnish with a grapefruit peel and a fresh mint sprig.

  2. For the Hibiscus Tequila

    Combine all ingredients and allow to steep at room temperature for two days. After two days, strain out the solids and it’s ready to use. Lasts one month, keep refrigerated.

Related Posts

Antiqued Banana Bread — AKB at Archer Hotel Austin 12 Months of Cocktails: November

Austin, Recipes

Norwegian-Style Smoked Salmon With Dill A Holiday Recipe From Chef Eric

Austin, Recipes

Roasted Sweet Potatoes A Holiday Recipe From Chef Mario

Austin, Recipes