Pink Grapefruit and Chamomile Palomas: A fresh and fragrant cocktail for your springtime celebrations

A pretty spin on the classic cocktail that’s garnished with florals, and infused with them too!

A pretty spin on the classic cocktail that’s garnished with florals, and infused with them too!

(Photography by Doan Ly)

With its subtle citrusy flavour and crisp, clean finish, the classic paloma is already an ideal spring sipper, and this souped up version from Cassie Winslow’s new collection of cocktails Floral Libations ups the ante big time by adding fresh, fragrant florals into the mix. With a rose petal rim and a few drops of homemade orange and chamomile syrup, this delightful concoction will bring a taste of the season’s blooms to your table before they even arrive outdoors. Serve them at your next spring feast, then revisit the recipe for your backyard gatherings when the weather gets warmer.

Pink Grapefruit and Chamomile Palomas


  • ½ tsp Rose Salt (see below) or 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 (see below)
  • ¼ cup tequila
  • Splash of soda water
  • ½ tsp freshly grated orange zest
  • Fresh organic chamomile flowers for garnish (optional)
  • 1 grapefruit slice for garnish (optional)

Rose salt:

  • ¼ cup dried rose petals
  • ½ cup fine sea salt

Cara Cara Orange and Chamomile Simple Syrup:

  • 1 cup fresh Cara Cara orange juice
  • 1 tbsp freshly grated Cara Cara orange zest
  • 1 tbsp dried chamomile flowers
  • 1 cup cane sugar
  • ½ cup filtered water


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.

Place the ice in the tumbler and carefully pour in the grapefruit juice, Cara Cara Orange and Chamomile Simple Syrup, tequila, soda water, and orange zest. Stir. Garnish with a chamomile flower or a slice of grapefruit

Rose Salt:

In a food processor or spice grinder, grind the rose petals for about 10 seconds, until the petals resemble small flakes. Be sure not to grind them into a powder.

In a small bowl, stir together the salt and rose petals. For optimal flavor, wait about 1 week before use. Store in an airtight container at room temperature for about 1 year.

Makes approximately ¾ cup.

Cara Cara Orange and Chamomile Simple Syrup:

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.

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.

Yield: Makes 1 cocktail, approximately 1 cup

Excerpted from Floral Libations: 41 Fragrant Drinks + Ingredients by Cassie Winslow. Photographs by Doan Ly. Copyright 2018. Excerpted with permission from the publisher, Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


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