Lavender Paloma Recipe

Combine the water and sugar in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Add the dried culinary lavender buds to the simmering syrup. Reduce heat to low and simmer very gently for 3–4 minutes to infuse aroma and flavor. Do not boil vigorously to avoid bitter notes.

Remove the saucepan from the heat and let the lavender steep in the syrup for 10–15 minutes, tasting after 10 to check intensity. Steep longer for stronger floral flavor, but avoid over-steeping.

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container to remove lavender bits. If using, stir in the optional 1 tsp fresh lemon juice to brighten the flavor and stabilize the syrup.

Let the syrup cool to room temperature, then refrigerate. Syrup will keep refrigerated in a sealed container for up to 2 weeks.

Prepare the glass

Run a grapefruit wedge or lime wedge around the rim of a highball or Collins glass. Dip the rim into coarse salt or sugar spread on a small plate to coat. Fill the glass with ice and set aside.

In a cocktail shaker filled with ice, combine 2 oz blanco tequila, 3 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz lavender simple syrup.

Shake vigorously for about 10–12 seconds until well-chilled (the exterior of the shaker should become frosty).

Strain the shaken mixture into the prepared ice-filled glass (pour over the ice).

Top with 2 oz grapefruit soda (or 2 oz club soda plus 1/2 oz extra grapefruit juice if you prefer less sweetness). Gently stir once or twice to integrate.

Garnish with a thin slice or twist of grapefruit and an optional fresh lavender sprig. Serve immediately.