Lavender Paloma Cocktail Recipe
I like to whip up a Lavender Paloma when I want something that's both refreshing and a bit floral.
This recipe brings together the citrusy punch of grapefruit, a subtle hit of lavender, and, of course, a little fizz.
Equipment
- Cocktail shaker
- Jigger or measuring spoon
- Fine-mesh strainer
- Bar spoon
- Highball or collins glass
- Citrus juicer
- Ice cube tray
- Small saucepan (for syrup)
- Spoon (to stir syrup)
Ingredients
- 2 oz tequila blanco works best
- 2 oz fresh grapefruit juice
- 0.5 oz lime juice
- 0.75 oz lavender simple syrup “see notes”
- 2 oz club soda
- Grapefruit slice or wheel for garnish
- Lavender sprig optional, for garnish
- Salt for glass rim, optional
- Ice cubes
Instructions
- If you want, rub a wedge of grapefruit on the rim of your glass and dip it in salt.
- Fill the glass with ice cubes.
- Add tequila, grapefruit juice, lime juice, and lavender syrup to a shaker with ice.
- Shake it up well—about 15 seconds does the trick.
- Strain the mix into your prepared glass over the ice.
- Top with club soda and give it a gentle stir with your bar spoon.
- Garnish with a slice of grapefruit and maybe a sprig of lavender if you've got it.
Notes
To make lavender simple syrup, combine 1 cup sugar, 1 cup water, and 2 tablespoons dried culinary lavender in a small saucepan.
Heat it until the sugar dissolves, then let it cool and strain out the lavender.
Fresh grapefruit juice makes a big difference here, so I always squeeze it myself if I can.
The club soda adds a nice fizz at the end—don't skip it. Adjust the lavender syrup to taste if you want more or less floral notes.
No cocktail shaker? Just stir everything except the soda in a glass first, then add club soda after. And definitely use edible lavender for the syrup—better safe than sorry.