Happy Hour in Hawaii: Paloma & Hibiscus Margaritas


Paloma Margarita & Hibiscus Margarita

Chef Rosie O’Connor

We stopped at a little Mexican restaurant called Frida’s Mexican Beach House Restaurant while visiting Hawaii. I have a serious obsession with Frida Kahlo, a famous Mexican artist that inspired women and artist to think out of the box. The restaurant is located right on the beautiful, blue glistening water of Maui in the town of La’haina. It has a breathtaking view and is, quite frankly, the best place to drink an adult beverage.  

We ordered the Paloma and Hibiscus Margarita.  Hibiscus is a dried flower known as Jamaica in Mexico and ironically is supposed to assist in keeping your kidneys healthy. I love this recipe because it’s the adult version of the sweet drink that my mama used to make when I was growing up, agua de jamaica.

The Paloma is a classic Mexican cocktail made with grapefruit soda (like Jarritos or Squirt) and is extremely popular in Mexico. The Margarita may be the queen of Mexico, but the Paloma is the King. I have it found it everywhere in my travels to Mexico, so it was a pleasant surprise to see it on their menu. There are many versions, but this is a simple recipe that you can try at home. Provecho!

Hibiscus Syrup

Author: Chef Rosie O’Connor


  • 1 cup water
  • 1 cup sugar
  • 1 cup hibiscus flowers


Boil the water, sugar and hibiscus and reduce to half. Cool and store. The syrup will hold for a week in the refrigerator.

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