The Pacific Islander - Paloma with Hibiscus Foam

The Pacific Islander - Paloma with Hibiscus Foam

Ingredients:

3oz Tequila

1.5oz Grapefruit Juice

1oz Triple Sec

1oz Thyme and Grapefruit Simple Syrup

4oz Hibiscus Tea

2oz Simple Syrup

2oz Lemon Juice

4 Droppers Wonder Foam (Or and egg white)

Makes 2 Servings

This cocktail brings together some of my absolute favorites!  Tequila for one is some kind of special, but the bitter backbone of the grapefruit coupled with the earthy essence of thyme brings to life something truly delightful.  Now, you may be wondering if this sunshine sipper is a little too down the earth; have no fear!  This is where the hibiscus foam comes into fly.  So light and flavorful!  You taste buds pop with excitement and then they settle down with a pleasant sweetness.  Served on the drink rather than in the drink, you will first experience these inviting flavors followed by the earthy paloma.

Before making the cocktail there is a little bit of prep:

1. First you will want to steep your hibiscus tea.  Use 5 tea bags for 16oz of hot water.  Let steep for at least an hour.  I often let it sit overnight.

2. You will also need to prep your grapefruit and thyme simple syrup.  First you want to use a peeler to take off the skin of one grapefruit.  Put the peels into a 32oz mason jar.

3. Fill the mason jar halfway with granulated sugar.

4. Add 25 stems of thyme to the mason jar.  Put the lid on the container and shake around so that the granulated sugar sticks to both sides of the grapefruit peel.  Let sit overnight in the fridge.  After about a day of sitting, fill the remainder of the container with boiling water and stir until all of the sugar is dissolved.  Let sit until the syrup cools at which point the syrup will be ready to use.

Assembling the cocktail:

1. In a CO2 canister add hibiscus tea, simple syrup, wonder foam, and lemon juice.

2. Close the container, add the CO2 cartridge, shake and put in the fridge to keep cool.

3. In a shaker tin add all other ingredients and shake with ice.  Using a hawthorne strainer, pour the drink into a rocks glass and add fresh ice.

4. Top with hibiscus foam and a candied hibiscus flower.