Chamomile Strawberry Paloma Recipe

Make chamomile honey syrup

Combine 1/2 cup honey and 1/2 cup water in a small saucepan. Add 1 heaping tablespoon dried chamomile flowers. Warm over low heat, stirring until honey dissolves—do not boil. Remove from heat and steep 10 minutes. Strain out flowers, cool, and store in the refrigerator. Yields ~1 cup; use 3/4 oz per cocktail.

Make strawberry purée

Hull 2 fresh strawberries and purée in a blender or by muddling until smooth (about 1 oz purée). If needed, strain to remove seeds for a smoother texture.

If rimming, rub a grapefruit wedge around the glass rim and dip lightly in coarse salt or sugar. Chill glass.

In a cocktail shaker, add the halved fresh strawberries and lightly muddle just to bruise and release juices (do not pulverize).

Add Don Julio Blanco tequila (2 oz), fresh grapefruit juice (2 oz), chamomile honey syrup (3/4 oz), fresh lime juice (1/2 oz), and the strawberry purée (1 oz) to the shaker.

Fill the shaker with ice (about 1 cup), secure the lid, and shake vigorously for 10–12 seconds until well-chilled and slightly frothy.

Double-strain the mixture into the prepared chilled highball or collins glass filled with fresh ice to remove strawberry seeds and muddled bits.

Top gently with Fever-Tree Soda Water (about 2 oz) to add effervescence. Stir once or twice gently to combine without flattening the soda.

Garnish with a grapefruit wheel or twist and a halved strawberry on the rim. Optionally sprinkle a pinch of dried chamomile flowers on top for aroma.

Serve immediately with a straw and a small cocktail spoon if desired to recover any settled purée.