Raspberry Jasmine Paloma Cocktail
This pretty pink variation on the classic tequila cocktail uses muddled raspberries and a quick jasmine green tea simple syrup.
Ingredients
- 3 raspberries
- 2 oz tequila (or mezcal)
- 2 oz grapefruit juice
- 1 oz jasmine green tea simple syrup* (recipe below)
- ½ oz lime juice
- club soda
- pink rose petal salt** (optional, recipe below)
Instructions
- Run a lime or grapefruit wedge along the outside rim of a double rocks or highball glass, then sprinkle on pink rose petal salt. Gently shake off any excess, fill the glass with ice, and set aside.
- In a cocktail shaker, muddle the raspberries, then add the remaining ingredients and fill the shaker three quarters with ice.
- Shake until chilled, then double strain into your rimmed glass and top with chilled club soda.
- Garnish with a grapefruit wedge.
Notes
*Jasmine Green Tea Syrup:
Brew an extra strong cup of jasmine green tea by combining 2 tea bags with ½ cup of hot water. Steep 5 minutes. Remove the tea bags and stir in ½ cup of sugar. Once the sugar has dissolved, store in a glass bottle or jar in the fridge for up to two weeks.
**Pink Rose Salt:
Grind 6 organic dried rose buds (petals only) in a spice grinder or with a mortar and pestle. You can actually just crumble them with your fingers if you don’t mind it containing larger pieces. Add 2 tablespoon of coarse Himalayan pink salt and mix well.
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