It’s been a while since we’ve shared one of our favorite cocktail creations, and we couldn’t be more excited to bring this one to your bar menu inspiration board. The Hibiscus-Ginger Paloma is a bold, colorful twist on a classic that’s perfect for weddings—especially during the summer and fall months. It’s a drink that feels light and refreshing under the sun, but with enough spice and floral depth to carry you into cooler evenings. Whatever your wedding vibe and location is, this cocktail adds just the right amount of flair and flavor to elevate your signature drink game.
What makes this Paloma extra special is the way it brings together unexpected ingredients in a perfectly balanced way. You’ve got the tartness of lime, the earthiness and slight heat of fresh ginger, and the vibrant floral note from the homemade hibiscus syrup. Add a splash of bubbly grapefruit soda—we’re big fans of Jarritos for its authentic citrusy zing—and you’ve got a cocktail that looks stunning in a glass and tastes even better. This drink is a real crowd-pleaser, offering something familiar with an elegant, seasonal twist.
INGREDIENTS:
-
2 oz. Tequila Blanco
-
¾ oz. Hibiscus Syrup*
-
½ oz. Lime Juice
-
2 thin slices of fresh ginger
-
3–4 oz. Grapefruit Soda
- Salt for rim (optional)
DIRECTIONS:
*To make the syrup: Bring 1 cup of water and 1 cup of sugar to a light boil. Add ½ cup dried hibiscus flowers, reduce heat, and simmer for 10 minutes. Strain and chill.
In a shaker, muddle ginger slices to release flavor. Add tequila, lime juice, and hibiscus syrup. Shake with ice for 15 seconds, then strain over fresh ice and top with grapefruit soda.
Whether served at a styled cocktail hour or from a mobile bar under string lights, this drink adds a burst of color and flavor to your celebration.
PHOTOGRAPHY: Miranda Quade Photography
COCKTAIL RECIPE: Kitsap Bartending Services
PIN + SAVE TO MAKE LATER!
Leave a Reply