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.
For the Lavender Simple Syrup
- 1⁄2 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
- 1⁄2 oz. lavender simple syrup
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.
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.
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.