Another refreshment typically served at a Día de Muertos celebration is fresh fruit water. With the Paloma Roja that idea is kicked up a notch by featuring Silver Tequila among grapefruit and lemon juices, and then St Germain,with a little Hibiscus Syrup
Combine all ingredients in a shaker with ice. Shake to chill and combine. Strain into a salt & dried hibiscus-rimmed collins glass filled with fresh ice.
*Hibiscus syrup: In a heatproof bowl, combine 8 oz hot simple syrup with 2 hibiscus tea bags and let steep for 5 minutes. Discard the tea bags and let the syrup cool. Transfer the syrup to a jar, cover and refrigerate for up to 2 weeks.
Salt & dried hibiscus on the rim
This drink recipe and image, come via Patrón Tequila