WATCH: This sweet Paloma recipe is summer in a nutshell

Hot summers in the Okanagan beg for refreshing backyard cocktails.

Look no further than the classic and unapparelled Paloma.

Now, we know some of you may not be the biggest fans of grapefruit.

Enter Shayne Labis from Born to Shake. The drink is one of his favourites and so he's served up a Born to Shake version with his All Thai'd Up syrup.

It replaces the grapefruit flavour with fresh watermelon, a touch of citrus and just the right amount of sweet, thanks to Thai basil.

The cocktail, paired with a floral and tart hibiscus salt rim, promises to take the edge off any Okanagan summer afternoon.

Recipe

• 0.75 oz - All Thai'd Up syrup
• 1/4 fresh lime juice
• 1.5 to 2 oz - Blanco tequila
• Soda water

Method

Rim your glass with Hibiscus Salt rimmer.

Fill the glass with ice.

Pour the All Thai'd Up syrup right through the ice.

Squeeze a lime wedge to get about 1/4 oz of juice. Feel free to drop it in for some colour.

Depending on how saucy you are feeling, add between 1.5 and 2 oz of Blanco tequila.

Top it off with soda water, stir, and enjoy!