Glass of pink drink against black background
Photography, Stacey Brandford; Recipe, Lauren Mote; Food Styling, Claire Stubbs

Paloma Mocktail

Dried hibiscus or roselle flowers are the key to imitating the fresh, high notes of a Paloma.

Lauren Mote, award-winning, Toronto-raised mixologist and author of A Bartender’s Guide to the World, gave us her cool new riffs on some of our favourite classic cocktails in the Spring/Summer 2023 issue of ELLE Gourmet. Whether you’re looking for an updated twist or prefer going spirit-free, she has you covered. 

Intrigued by the fresh high notes of a Paloma but don’t want to use alcohol? Try dried hibiscus or roselle flowers. Mote’s zero-proof ‘Cero Roselle Paloma’ features the fresh, bright bite of grapefruit and lime juices paired with the tart and floral notes of homemade roselle agua fresca, finished with a Tajín salt rim for a kick. 

Glass of pink drink against black background

Cero Roselle Paloma

A zero-proof version of Lauren Mote's Paloma Perfecta
Course cocktail, drink
Servings 1 drink


Grapefruit “Grenadine”

  • 2 large ruby grapefruits juiced
  • ¾ cup superfine sugar or granulated sugar
  • ¾ tsp citric acid
  • 2 drops orange flower water
  • 2 drops rose water


  • Tajín Clásico Seasoning
  • ice
  • 1 ½ oz roselle agua fresca see tip
  • 1 oz fresh ruby grapefruit juice
  • 1 oz NA rose wine 0.0% ABV
  • 1 oz Grapefruit “Grenadine”
  • chilled club soda


Grapefruit “Grenadine”

  • Strain grapefruit juice and measure ⅔ cup. In a blender, purée juice, sugar, citric acid, orange flower water and rose water on medium until sugar is dissolved. Strain through cheesecloth-lined fine-sieve. Refrigerate for up to 10 days.


  • Rub a Collins glass with a grapefruit wedge; dip in small plate of Tajín to coat rim. Fill glass with ice.
  • Fill a cocktail shaker with ice; add roselle agua fresca, grapefruit juice, NA rose wine and Grapefruit “Grenadine.” Gently shake for 3 seconds, then strain into prepared glass; top with club soda.


Tip: To make Roselle Agua Fresca, combine 2 tbsp dried roselle flowers (sometimes called jamaica, hibiscus or sorrel) and 1 L water in large food-safe container. Stir, cover and let infuse in the fridge overnight. Strain through a fine-mesh sieve and store in bottles; refrigerate for up to 10 days.
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