Hibiscus Paloma Twist

Hibiscus Paloma Twist

Preparation

  1. Rim a tall glass with pink salt by rubbing the edge with a grapefruit wedge.
  2. Prepare ice ahead by freezing filtered water in a round mold with a thin grapefruit zest twist inside for aromatic infusion; add to the tall glass.
  3. Pour in 120 ml of Calm Bloom, and add 40 ml fresh grapefruit juice.
  4. Stir gently with a bar spoon for 15–20 seconds to chill and blend without muting the floral calm or brightening the citrus spark.
  5. Strain into the glass over ice, top with chilled sparkling water, stir lightly, and serve for effervescent pink grapefruit serenity.

Enjoy your drink! 

Used in this recipe