Cero Roselle Paloma
A zero-proof version of Lauren Mote's Paloma Perfecta
Ingredients
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
Cocktail
- 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
Instructions
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.
Cocktail
- 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.
Notes
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.