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Inspired by Jasper's Corner Tap & Kitchen Chef Mike Ransom’s affinity for grapefruit juice and hibiscus soda, bar manager Kevin Diedrich created this homage of a cocktail (it's an off-menu treat, so check out the chalkboard). Diedrich makes his own hibiscus water, but you can (more) easily grab it at the market.
Hibiscus Paloma
Serves 1
1 1/2 ounces Altos Blanco Tequila
1 ounce hibiscus water (available at specialty food stores)
1 ounce grapefruit juice
1/2 ounce lime juice
1/2 ounce Combier Pamplemousse grapefruit liqueur
1. Combine all of the ingredients in a shaker, shake, and strain into a Collins glass.
2. Top with soda
3. Garnish with hibiscus flowers and lime wheel.