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Lavender Paloma

Here’s a refreshing twist on a classic that you’ve got to try: the Lavender Paloma. It’s a favorite for its soothing floral notes that balance beautifully with the tartness of grapefruit and the kick of tequila. The hint of lavender adds an unexpected layer, making each sip smooth and memorable. This drink brings together the best of both worlds, combining robust flavors with a light, aromatic touch. It’s perfect for unwinding after a long day or kicking off a relaxing weekend. For a unique twist on a beloved favorite, give the Lavender Paloma recipe a try.

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lavender paloma cocktail recipe

Lavender Paloma

Prep Time: 30 minutes
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Keyword: floral cocktails
Servings: 1
Author: Paul Kushner
Enjoy a refreshing Lavender Paloma with a balance of floral and tart. It's the go-to drink for a relaxing day. Try it now.


Lavender Paloma

  • 2 oz Blanco Tequila
  • 1/2 oz Lavender Simple Syrup see below instructions for making this
  • 1 oz Fresh Grapefruit Juice
  • 1/2 oz Fresh Lime Juice
  • Club Soda to top
  • A sprig of lavender and a grapefruit slice for garnish

Lavender Simple Syrup:

  • 1 cup Water
  • 1 cup Sugar
  • 2 tbsp Dried Lavender Flowers


Make the Lavender Simple Syrup

  • In a small saucepan, bring the water and sugar to a boil, stirring until the sugar dissolves.
  • Remove from heat, add the dried lavender flowers, and let steep for about 20 minutes.
  • Strain the mixture, discarding the lavender. Let the syrup cool.

Make the Lavender Paloma

  • In a cocktail shaker, combine the blanco tequila, lavender simple syrup, fresh grapefruit and lime juice with ice.
  • Shake well until the mixture is well chilled.
  • Strain into a highball glass filled with ice.
  • Top with club soda.
  • Garnish with a sprig of lavender and a slice of grapefruit.
Tried this recipe?Leave a comment and let us know how it was!
Lavender Paloma
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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