Last week I shared details from a simple summer dinner party we threw recently, and today I’m sharing the first of 3 recipes from the occasion. Palomas are my favorite summer cocktail and this recipe from Floral Libations is a lovely twist on the salty, tart classic. Cassie Winslow’s book really brings the fun (and beauty!) into your everyday beverages.

Covering 41 fragrant drinks, the book goes beyond recipes and shows you how to bring florals into your pantry and cooking vernacular to elevate everyday recipes. You’ll learn how to make creative pantry staples like rose and lavender sugar, as well as how to use edible flowers to liven up your cooking. Each recipe in the book is as beautiful as it is daringly tasty. Plus, each drink is paired with a bouquet alongside stunning photography by Doan Ly. It’s a great coffee table book, too.

Cheers!!!!

Pink Grapefruit and Chamomile Paloma from Floral Libations

By Cassie Winslow

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
Fresh organic chamomile flowers for garnish (optional)
1 grapefruit slice for garnish (optional)

Directions

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.

Purchase Floral Libations, $14 on Amazon or at your local bookstore.

Kate Arends

Kate is the founder of Wit & Delight. She is currently learning how to play tennis and is forever testing the boundaries of her creative muscle. Follow her on Instagram at @witanddelight_.