Grapefruit Paloma Cocktail Recipe With Chamomile

Homemade simple syrup, a rose salt rim & plenty of tequila

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Sun's out, fun's out—this refreshing cocktail from Cassie Winslow's Floral Libations definitely brings the fun. It has a rose salt rim, freshly squeezed grapefruit juice and a well-rounded orange-chamomile simple syrup. If you can't find Cara Cara oranges, simply use navel (or whatever else you have on hand) instead.

Reprinted from Floral Libations by Cassie Winslow with permission by Chronicle Books, 2019

Pink Grapefruit & Chamomile Paloma
4 from 51 ratings
Get this easy cocktail recipe for a pink grapefruit and chamomile paloma, made with homemade simple syrup, a floral salt rim and plenty of tequila.
Prep Time
Cook Time
Total time: 15 minutes
  • For the Rose Salt
  • ¼ cup dried rose petals
  • ½ cup fine sea salt
  • For the Chamomile Simple Syrup
  • ½ cup fresh Cara Cara orange juice
  • 1 tablespoon freshly grated Cara Cara orange zest
  • 1 tablespoon dried chamomile flowers
  • 1 cup cane sugar
  • ½ cup filtered water
  • For the Cocktail
  • ½ teaspoon rose salt or coarse salt
  • 1 lime or grapefruit wedge
  • Ice cubes
  • ¼ cup fresh ruby red grapefruit juice
  • 2 tablespoons chamomile simple syrup
  • ¼ cup tequila
  • Splash of soda water
  • ½ teaspoon freshly grated orange zest
Optional Ingredients
  • Fresh organic chamomile flowers for garnish (optional)
  • 1 grapefruit slice for garnish (optional)
  1. Make the 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.
  2. 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.
  3. Make the 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.
  4. 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.
  5. Make the cocktail: 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.
  6. Place the ice in the tumbler and carefully pour in the grapefruit juice, simple syrup, tequila, soda water, and orange zest. Stir. Garnish with a chamomile flower or a slice of grapefruit.
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