Directions
Brew and chill hibiscus tea in advance.
Add all ingredients to a Collins glass filled with ice. Stir briefly to combine.
Garnish with a lime wheel and mint sprig.
Recipe Note
WHY THIS RECIPE WORKS
The Paloma format translates beautifully to non-alcoholic drinks: citrus, carbonation, and a touch of sweetness create structure and lift without needing a spirit. Here, hibiscus tea replaces tequila not in imitation, but by providing its own strengths—tannin, acidity, and a refreshing floral edge. Grapefruit soda adds effervescence and that familiar Paloma character, making this a drink that feels complete, not like a tequila mocktail with something missing.
ABOUT THE HIBISCUS TEA
Any unsweetened hibiscus tea will work in this mocktail. For more depth, we recommend the Lagom Infusions x All The Bitter Twisty Hibiscus—blended just for us here in Chico—which incorporates mint and lemongrass for an extra aromatic layer. Whichever tea you choose, make sure it’s strongly brewed and fully chilled before shaking to avoid excess dilution.
A NOTE ON DILUTION
As with all non-alcoholic cocktails, it's important to pay attention to dilution to avoid a watery drink. Start with cold hibiscus tea and grapefruit soda to prevent the ice from melting too fast, and be sure to fill the glass to the top with ice. Stir briefly, just long enough to integrate the ingredients without losing any carbonation.
ABOUT BITTERS IN NON-ALCOHOLIC DRINKS
Cocktail bitters provide depth and balance, rounding out sweet and sour flavors while adding bite. Since All The Bitter is completely 0% ABV (unlike traditional bitters, which are around 45% alcohol), you can use as much as you like to dial in flavor without affecting the ABV of your drink.
