Spring Cocktail Recipe — Chamomile Paloma

Margaritas get almost all of the attention once warmer weather arrives, but if I’m looking for a tequila-based cocktail, a Paloma is at the top of my list. Grapefruit is one of my favorite cocktail ingredients, regardless of the base spirit, but it truly shines against a blanco tequila. Softer and fruitier than a lime, grapefruit gives a richness along with a classic citrus acidity. I love adding flowery components to my cocktails, and the subtle tones of chamomile provide just the right depth and complexity in this recipe.

While a traditional Paloma cocktail is comprised of tequila, lime juice and grapefruit soda, I find the taste of freshly-squeezed grapefruit juice much more exciting on the palate than a sugary soda. This recipe yields one cocktail, but it’s easy to double for two or batch in a pitcher for a spring fling.

Want to serve up a booze-free version of the Chamomile Paloma? Look for Ritual Zero Proof’s Tequila Alternative and just swap out the tequila in this recipe. With grassy, herbaceous notes, this non-alcoholic alternative finishes with a hint of smoke and the complementary zip of black peppercorn.

CHAMOMILE PALOMA

2 oz blanco tequila (I used Doña Loca Organic Tequila Blanco)

2 oz freshly-squeezed grapefruit juice

3/4 oz freshly-squeezed lime juice

1/2 oz chamomile simple syrup (see notes)

Sparkling water, to taste

Grapefruit wedge, for garnish

Grapefruit salt, for garnish (see notes)

1. Juice your citrus.

2. Rim a cocktail glass with a lime wedge and dip the rim of the glass on a plate of grapefruit salt.

3. Gently fill the glass with a handful of ice and set aside.

4. In a mixing tin, combine the tequila, grapefruit juice, lime juice and simple syrup.

5. Add ice, shake well, taste for balance and strain into the prepped cocktail glass.

6. Top with sparkling water (I love using Topo Chico mineral water) and garnish with a grapefruit wedge.

GRAPEFRUIT SALT

Before juicing one of the grapefruits, zest the skin and combine with about 1/4 cup sea salt. Stir to combine and store in a well-sealed jar.

I like to keep this jar nearby when I’m cooking, where I’ll always zest my citrus first, if a recipe calls for juice, and just top up with more salt.

While the grapefruit salt is immediately ready to use, it only gets better and more intense as it further infuses and ages.

CHAMOMILE SIMPLE SYRUP

Combine 1 cup water with 1 cup cane sugar, along with a handful of dried chamomile flowers. Over low heat, bring the mixture to a simmer, stir until the sugar dissolves, then remove from heat.

Let steep until cool, strain the solids and store the syrup in the fridge for up to a month.

Don’t have access to dried chamomile flowers? You can easily substitute two bags of chamomile tea.