Pink Grapefruit and Rose Palomas
By Shawnda Hansen
Napa and Sonoma may be known for wine, but they also have ties to standout tequila brands like Tres Agaves Tequila, El Negocio, and Penta Tequila—all produced in Mexico, as required, with Northern California roots—alongside local spirits from Charbay Distillery.
This fresh, citrus and floral Paloma can go either way: tequila for a classic cocktail, or local bubbles from producers like Schramsberg Vineyards or Iron Horse Vineyards for a wine country twist. It’s just as enjoyable as a mocktail, too—bright, refreshing, and perfect for any easygoing afternoon.
Makes 2 Cocktails / Mocktails
1 tsp Rose Salt – recipe below
1 wedge Citrus to wet the rim of the glasses
Ice cubes to preference
1/2 cup freshly squeezed Pink Grapefruit juice
4 TBS Cara Cara Orange and Rose Simple Syrup – recipe below
1/2 C Tequila, Sparkling Wine, or Sparkling Water for Mocktail
Splash of soda water or sparkling water if using Tequila
Garnish with Citrus slices and/or rose petals
Wet the rim of the glass with citrus then dip the rim in the rose salt on a plate.
Place a few ice cubes in the glass.
Combine ingredients and stir, then pour into glass.
Garnish with Citrus slices and/or Rose petals.
Rose Salt (makes extra but stores for up to a year in sealed container): ¼ C dried rose petals ground coarsely combined with ½ C fine sea salt. Roses will impart more flavor over a week’s time – if you can wait that long.
Cara Cara Orange and Rose Simple Syrup:
1 cup freshly squeezed Cara Cara Orange Juice (can substitute Navel Oranges)
2 TBS grated Orange Zest
2 TBS dried Rose Petals
2 C Cane Sugar
1 C filtered Water
Combine all ingredients in a small sauce pan and heat over medium heat stirring until sugar is fully dissolved. Allow to cool and strain through a fine sieve or cheese cloth. Store in the refrigerator.
A spring-inspired, refreshing sipper, whether you go spirited, sparkling, or alcohol-free.
