Ingredients
- 4 oz TAZO Berry Hibiscus Margarita
- 3⁄4 oz serrano chili grapefruit syrup
- 1⁄2 fresh lemon, squeezed
- 3 oz club soda
- Sprinkle of pink sea salt
- Dehydrated citrus wheel, for garnish
TAZO BRINGS YOU MOCKTAIL
Grab a shaker to create this spicy take on a traditional Paloma. Try out this TAZO Berry Hibiscus Margarita recipe with chili grapefruit syrup and lemon.
Prepare CHILI PALOMA
Combine TAZO Berry Hibiscus Margarita, serrano chili grapefruit syrup, and lemon into a shaker with ice. Shake vigorously for 10 seconds. Strain into a double rocks glass over an ice sphere. Charge with club soda, and garnish with a lemon twist and dehydrated citrus wheel.
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