Created by Eboni Page, the Bubblee Mixologist, the Holiday Paloma brings it all together. Bright grapefruit and lime mingle with Holiday Cheerwine syrup and the smooth kick of Lalo tequila, served in a coupe over a hibiscus Cheerwine king cube.
Ingredients
Hibiscus Holiday Paloma
- 2 oz Lalo Tequila
- 0.75 oz Hibiscus–Holiday Cheerwine Spiced Syrup
- 0.5 oz fresh lime juice
- 1.5 oz grapefruit juice
Spiced Syrup
- 1 cup Cheerwine Holiday Punch
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup dried hibiscus petals
- 1 cinnamon stick
Hibiscus Cheerwine King Cube
- 1 cup brewed hibiscus tea (make sure it’s chilled).
- 1/2 cup Cheerwine Holiday Punch
Instructions
Hibiscus Holiday Paloma
- Combine Lalo tequila, Holiday Cheerwine spiced syrup, lime juice, and grapefruit juice in a shaker with ice.
- Shake well until chilled.
- Strain into a coupe glass over a Hibiscus Cheerwine king cube.
Spiced Syrup
- In a medium pot, combine Cheerwine Holiday Punch, water, sugar, hibiscus petals, and cinnamon stick.
- Heat to medium, stirring until the sugar is fully dissolved.
- Once the mixture reaches a medium simmer, reduce the heat and let it steep for 10–15 minutes to bring out the hibiscus flavor.
- Remove from the heat and let it cool fully.
- Strain out the hibiscus petals and cinnamon stick using a double strainer.
- Transfer the syrup to a clean bottle and refrigerate for up to 2 weeks.
Hibiscus Cheerwine King Cube
- Brew hibiscus tea and let it cool completely.
- In a mixing bowl, combine the chilled hibiscus tea with Cheerwine Holiday Punch, then add the dried hibiscus leaves last. Stir gently to combine.
- Pour the mixture into a king cube mold.
- Freeze for 6–8 hours.
