Lavender Paloma
Photography by Laura Sant

Our twist on the classic tequila and grapefruit cocktail uses mezcal, fresh grapefruit juice, and lavender simple syrup for a drink that’s simultaneously smoky, bright, and floral.

Yield: makes one cocktail


For the Lavender Simple Syrup

  • 12 cup sugar
  • 2 tbsp. lavender

For the Lavender Salt Rim and Cocktail

  • 1 tbsp. dried lavender
  • 1 tbsp. Maldon sea salt
  • 1 slice grapefruit
  • 3 oz. grapefruit juice
  • 2 oz. mezcal
  • 12 oz. lavender simple syrup


  1. Make the simple syrup: Combine sugar and lavender with ½ cup water in a 1-qt. saucepan over medium heat; cook until sugar is dissolved, 3–5 minutes. Let steep for 20–30 minutes; strain, discarding lavender. Set aside to cool. Makes about ½ cup; extra syrup will keep, refrigerated, for up to two weeks.
  2. Prepare the glass: Combine lavender and salt in a small dish. Rub a grapefruit slice around rim of glass and dip the rim in salt to coat. Fill with ice.
  3. Make the cocktail: Combine grapefruit juice, mezcal, and simple syrup in a cocktail shaker filled with ice; shake vigorously and strain into salt-rimmed highball glass.