Ruby Paloma Reverie

Ingredients

Cocktail

• 1½ fl oz blanco tequila
• 2 fl oz fresh grapefruit juice
• ½ fl oz fresh lime juice
• ½ fl oz hibiscus syrup, made below
• 2 fl oz chilled plain sparkling water
• 1 cup ice for shaking
• 1 cup ice for the glass

Small-batch hibiscus syrup

• ¼ cup water
• ¼ cup (50 g) granulated sugar
• 1 tbsp food-grade dried hibiscus flowers

Finish

• 1 lime wedge, for wetting the rim
• ¼ tsp fine salt, for a partial rim
• 1 small grapefruit wedge
• 1 small rosemary sprig

Equipment

Shaker, fine strainer, 12-fl-oz highball glass

Allergens and ingredient notes: Alcohol; check spirit labels.

Measurements are US fluid ounces (fl oz), tablespoons (tbsp), and teaspoons (tsp). Syrup components may make extra: use only the drink quantity listed. These recipes contain alcohol and are intended for adults 21 and over.

Step by step

1. Bring the syrup water and sugar just to a simmer, stirring until dissolved. Remove from heat, add hibiscus, steep 10 minutes, then strain and cool completely. Use ½ fl oz of the finished syrup in the drink and refrigerate the rest.
2. Rub the lime wedge over half the glass rim and press that half into the measured salt. Fill the glass with its ice.
3. Shake tequila, grapefruit juice, measured hibiscus syrup, and lime juice with the shaking ice for 10–12 seconds. Strain into the glass.
4. Add sparkling water and stir gently once. Garnish with grapefruit and rosemary; keep the herb above the drink rather than muddling it.

The Devotti twist: A separate hibiscus syrup brings a ruby color and tart floral edge to the grapefruit without replacing its citrus flavor.

Make ahead and storage

Refrigerate syrup covered for up to 3 days. Add sparkling water only when serving.

Image: AI-generated recipe illustration; homemade results and presentation will vary.