We’re still a few weeks away from spring, but we’re already craving cute cocktails that remind us of Easter brunch. Whatever your spring soiree, this pretty-in-pink Paloma from The Henry should be the guest of honor.
2 dashes Grapefruit bitters
.5 oz. Lime
.5 oz. Giffard rhubarb liqueur
1.5 oz. Azuñia organic blanco tequila
1.5 oz. Grapefruit juice
Splash Izze grapefruit soda
Hibiscus salt (25 parts salt to one part hibiscus powder)
Moisten the rim of a collins glass with lime or grapefruit wedge, and salt the rim with hibiscus salt. Fill with ice. Add all ingredients, and finish with a splash of grapefruit soda. Garnish with grapefruit wedge. Serve with a sustainable straw.