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Secret Recipe: Jasper's Corner Tap & Kitchen's Hibiscus Paloma

Photo by Michael Harlan Turkell

Photo by Michael Harlan Turkell 

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

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.