Sometimes we need a taste of summer to get us through these winter doldrums. And our blogger partner and published-author-to-be Natalie at Arsenic Lace whipped us up something that should keep our toes warm until we can take them to the beach.
Floral-forward with a hint of salt, the Watermelon Hibiscus Paloma brings together the pomegranate-like flavors of dried hibiscus blossoms, the delicate sweetness of watermelon juice and the citrus sparkle of grapefruit soda. Tempered with tart lime juice and peppery Exotico® Blanco Tequila, this fresh-squeezed thirst-quencher is a year-round delight.
Dried hibiscus blossoms can often be found at your local tea shop, or you can snag them online at places like The Spice House. Use the extra syrup to elevate your go-to salsa recipe (or, if you have a sweet tooth, add to cream cheese frosting or rhubarb tarts).
- 2 oz. Exotico® Blanco Tequila
- ½ oz. Hibiscus Syrup (Instructions Below)
- 1 c. Sugar
- 1 c. Water
- ½ c. Dried Hibiscus Flowers
- 1 oz. Watermelon Juice
- ½ oz. Lime Juice
- Grapefruit Soda
- Salt, for Rim
- Watermelon Garnish
For the hibiscus syrup:
- Combine sugar, water and hibiscus flowers in a small saucepan.
- Simmer until all sugar has dissolved and the syrup is a very dark red/pink, about 10 minutes.
For the cocktail:
- Juice watermelon and lime.
- Prepare your glass by rimming it with salt.
- Add Exotico Blanco Tequila, watermelon juice, lime juice and hibiscus syrup to cocktail shaker. Shake with ice and strain into the salt-rimmed glass.
- Top with your favorite grapefruit soda and garnish with a slice of watermelon.
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