This Strawberry Hibiscus Paloma recipe was created especially to celebrate National Tequila Day on behalf of Tequila Cazadores. All thoughts and opinions are my own. Thank you for supporting the brands that make this blog possible.
Happy National Tequila Day Friends!
Of all the national food and drink holidays, this is one I can definitely get behind as it celebrates one of my favorite things: Tequila!
The fact that it’s in the middle of summer is even better because it’s the perfect occasion to celebrate with friends over fruity, icy cocktails. So, in partnership with Tequila Cazadores, I’m here to share the ultimate summer cocktail, a Strawberry Hibiscus Paloma. Keep reading to see how we make it!
The Best Tequila For Palomas
There are many different types of tequilas on the market from Reposado to Extra Añejo, in addition to the variations within those categories. That being said, it can be confusing to know which one is the best for cocktails.
The tequila you want to use for a Paloma cocktail is Blanco Tequila. Tequila Cazadores Blanco has a clean taste and a soft finish making it excellent for mixing. Its smooth flavor comes from bottling right after distillation, giving it the pure essence of blue agave.
The Secret Ingredient For A Killer Paloma
Aside from using the best, Tequila Cazadores Blanco tequila, the secret ingredient to making a thirst-quenching Paloma, is fresh-squeezed grapefruit juice. Grapefruit soda will make a nice, fizzy Paloma, but for the ultimate flavor, squeezing a few Ruby Red grapefruits are where it’s at.
After that, all you’ll need is a simple syrup made from dried hibiscus flowers, and some juicy strawberries. You’ll be celebrating National Tequila Day in style in no time!
For the Hibiscus Syrup:
- 1/4 cup dried hibiscus flowers
- 3/4 cup granulated sugar
- 1 cup water
For the Strawberry Hibiscus Paloma:
- 2 lime wedges
- kosher salt, for rimming (optional)
- 1/2 cup fresh grapefruit juice
- 1/4 cup Cazadores Tequila Blanco
- 1 tablespoon Hibiscus Syrup
- 1 tablespoon fresh lime juice
- 3 strawberries, sliced
For the syrup:
Combine hibiscus flowers, sugar, and water in a small saucepan. Bring to a simmer, whisking to dissolve the sugar.
Simmer 5 minutes. Remove from heat. Let cool completely. Strain.
For the Paloma:
Rub 1 lime wedge along the edge of a rocks glass. Dip rim in kosher salt, if desired. Fill glass with ice.
Fill cocktail shaker with ice. Add grapefruit juice, tequila, syrup, and lime juice. Shake vigorously.
Strain into prepared glass. Top with strawberries and lime wedge. Enjoy!