Lavender Paloma


  • 1 tablespoon dried lavender
  • 1 tablespoon sea salt
  • 1 slice grapefruit
  • 3 oz. grapefruit juice
  • 2 oz. mezcal
  • 1/2 oz. lavender simple syrup


– Combine lavender and salt in a small dish

– Rub grapefruit slice around rim of glass and dip the rim in salt to coat

– Fill with ice

– Combine grapefruit juice, mescal, and simple syrup in a cocktail shaker filled with ice; shake vigorously and strain into salt rimmed highball glass


To make lavender syrup:

Combine 1/2 cup sugar and 1/2 cup water with 2 tablespoons lavender in a 1-qt. saucepan over medium heat; cook until sugar is dissolved, 3-5 minutes. Let steep for 20-20 minutes; strain, discarding lavender. Set aside to cool. Makes about ½ cup; extra will keep, refrigerated, for up to two weeks.

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