Peach Tea Paloma
Sweet, citrusy, and made for sunny afternoons, this Peach Paloma is a fresh twist on the classic tequila cocktail. We’ve steeped fragrant local peach tea from Karla’s SpecialTeas in Mission to create a lightly floral, golden syrup that pairs beautifully with fresh grapefruit and lime. The result is bright, refreshing, and just sweet enough—like summer in a glass.
Whether you’re mixing up a pitcher for a backyard barbecue, relaxing on the patio, or celebrating peach season with friends, this cocktail is easy to make ahead and even easier to enjoy. Finish it with a salted rim and a slice of fresh lime, or top it with a splash of sparkling water for an extra-refreshing sip.
Peach Tea Paloma
Ingredients
¼ cup Karla’s SpecialTeas Peach Paradise
1½ cups boiling water
¼ cup honey
2 cups good tequila
2 cups grapefruit juice (ideally freshly squeezed)
1 cup freshly squeezed lime juice (from about 10 medium limes)
¼ cup Cointreau or other orange-flavored liqueur
Large ice cubes or crushed ice, for serving
¼ cup kosher salt
1 tablespoon ground Aleppo pepper (optional)
8 rounds thinly sliced lime, for garnish
Instructions
Put the tea bags in a medium bowl and add the boiling water and honey. Let sit for 20 minutes, then remove the tea bags (or strain) and refrigerate until fully chilled, about 2 hours.
In a gallon-size pitcher, large bowl, or in two 1-quart mason jars, stir together 1 cup of the hibiscus mixture with the tequila, citrus juices, and Cointreau. Taste the mixture: if you want it a little sweeter, you can add in the remaining hibiscus syrup to taste. To serve immediately, pour about 1½ cups over ice in a cocktail shaker and shake to chill. Pour the kosher salt onto a small plate and stir in the Aleppo pepper. Rub the rims of two 12-ounce (or similar) cocktail glasses with one of the lime slices, then invert each glass and dip it into the salt to coat the rims. Fill each glass with ice, add a lime slice to each, and pour in the chilled paloma. Repeat with the remaining glasses and mixture.
To serve the palomas later, simply chill the mixture, covered, overnight or for up to 3 days. Stir or shake to blend and then pour directly into prepared glasses—no need to shake it on ice once it’s good and cold.
