Pink Grapefruit and Chamomile Paloma
Cassie Winslow
Cassie Winslow, founder of the blog Deco Tartelette and the author of Floral Libations shares her refreshing and calming take on the Paloma.
How to Make It
Cara Cara Orange and Chamomile Simple Syrup
1
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.
2
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.
Pink Grapefruit and Chamomile Paloma
3
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.
4
Place the ice in the tumbler and carefully pour in the grapefruit juice, simple syrup, tequila, seltzer water, and orange zest. Stir and garnish with a chamomile flower or a slice of grapefruit.
Ingredients
Pink Grapefruit and Chamomile Paloma (makes 1 cocktail)
½ tsp coarse salt
1 lime or grapefruit wedge
Ice cubes
¼ cup fresh ruby red grapefruit juice
2 tbsp Cara Cara Orange and Chamomile Simple Syrup (recipe follows)
2 oz tequila
splash of soda water
½ tsp freshly grated orange zest
fresh organic chamomile flowers, for garnish
1 grapefruit slice, for garnish
Cara Cara Orange and Chamomile Simple Syrup (makes 1 cup)
½ cup fresh cara cara orange juice
1 tbsp finely grated cara cara orange zest
1 tbsp dried chamomile flowers
1 cup cane sugar
½ cup filtered water
Directions
Cara Cara Orange and Chamomile Simple Syrup
1
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.
2
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.
Pink Grapefruit and Chamomile Paloma
3
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.
4
Place the ice in the tumbler and carefully pour in the grapefruit juice, simple syrup, tequila, seltzer water, and orange zest. Stir and garnish with a chamomile flower or a slice of grapefruit.
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