Bar recipe

The refreshing Tequila-based Paloma is the inspiration here for this non-alcoholic version we replaced the spirit by floral, herbaceous and spicy ingredients for a very Mexican inspired tipple.

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Maxime Le Gal

Maxime Le Gal

Maxime Le Gal, Mixologist, Cofounder and Partner, Rocks & Rye, and Les vergers Boiron Consultant
Maxime Le Gal founded Rocks & Rye in Lyon in 2017, with his partner Amanda Boucher, an acclaimed mixologist, known in part for her signature and legendary cocktail “La Muse”.   ​Having ...
  1. Besito


    • Frozen fruit purée 100% : Pink grapefruit - 70ml
    • Frozen speciality : Ginger - 20ml
    • hibiscus tea - 70ml
    • Sparkling water - 40ml

    Build all ingredients in a glass, top with ice cubes.

    Garnish with a black salt rim and hibiscus flowers in the glass.

    Hibiscus cordial:

    10g dried hibiscus flowers

    300ml mineral water

    100g granulated white sugar

    2g citric acid

    1g malic acid

    Infuse hibiscus flowers in boiling hot water, simmering covered for 10 mins. Add the sugar, stir to dissolve, remove from heat, and infuse, covered for another 10mins, filter,and leave to cool down.

    Mix acids in and stir to dissolve, keep refrigerated.

    In this step

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