Grapefruit Paloma Cocktail Recipe With Chamomile
Homemade simple syrup, a rose salt rim & plenty of tequila
Sun's out, fun's out—this refreshing cocktail from Cassie Winslow's Floral Libations definitely brings the fun. It has a rose salt rim, freshly squeezed grapefruit juice and a well-rounded orange-chamomile simple syrup. If you can't find Cara Cara oranges, simply use navel (or whatever else you have on hand) instead.
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Reprinted from Floral Libations by Cassie Winslow with permission by Chronicle Books, 2019
Pink Grapefruit & Chamomile Paloma
Get this easy cocktail recipe for a pink grapefruit and chamomile paloma, made with homemade simple syrup, a floral salt rim and plenty of tequila.
Prep Time
10
minutes
Cook Time
5
minutes
servings
1
cocktail
Total time: 15 minutes
Ingredients
- For the Rose Salt
- ¼ cup dried rose petals
- ½ cup fine sea salt
- For the Chamomile Simple Syrup
- ½ cup fresh Cara Cara orange juice
- 1 tablespoon freshly grated Cara Cara orange zest
- 1 tablespoon dried chamomile flowers
- 1 cup cane sugar
- ½ cup filtered water
- For the Cocktail
- ½ teaspoon rose salt or coarse salt
- 1 lime or grapefruit wedge
- Ice cubes
- ¼ cup fresh ruby red grapefruit juice
- 2 tablespoons chamomile simple syrup
- ¼ cup tequila
- Splash of soda water
- ½ teaspoon freshly grated orange zest
Optional Ingredients
- Fresh organic chamomile flowers for garnish (optional)
- 1 grapefruit slice for garnish (optional)
Directions
- Make the rose salt: In a food processor or spice grinder, grind the rose petals for about 10 seconds, until the petals resemble small flakes. Be sure not to grind them into a powder.
- In a small bowl, stir together the salt and rose petals. For optimal flavor, wait about 1 week before use. Store in an airtight container at room temperature for about 1 year.
- Make the simple syrup: In a saucepan, stir together the juice, zest, chamomile flowers, sugar, and water and cook over medium heat. Simmer until the sugar has completely dissolved and the mixture has thickened into a syrup, about 5 minutes. Remove from the heat and allow to cool.
- Strain the mixture through a fine-mesh sieve set over a bowl, then transfer to an airtight container. Store in the refrigerator for up to 1 week.
- Make the cocktail: Pour the rose salt into a shallow plate or bowl. Wet the rim of a tumbler with a lime wedge and dip the rim in the salt, gently rolling to coat it evenly.
- Place the ice in the tumbler and carefully pour in the grapefruit juice, simple syrup, tequila, soda water, and orange zest. Stir. Garnish with a chamomile flower or a slice of grapefruit.