Bright raspberry syrup, a fresh squeeze of lime juice, and a few dashes of rose water tease out the citrusy, lightly floral notes of Patrón Reposado in this summery recipe. Crushed freeze-dried raspberries make for an extra-special garnish here, while a grapefruit slice is a nod to a classic Paloma.
This recipe is shared in partnership with Patrón Tequila. —The Editors
Prepare your highball glass: Blend the freeze-fried raspberries in a food processor until they have a sand-like consistency (you can also roughly crush them by hand) and spread on a shallow plate. Run a spent lime wedge around the rim of your glass and dip into the crushed raspberries to coat.
Add all the ingredients—except the club soda—to a cocktail shaker filled with ice. Shake to combine, about 10 to 20 seconds, then strain into the prepared highball glass filled with ice. Top with club soda.
Garnish with a grapefruit slice and serve.
For the raspberry syrup:
To a medium saucepan, add the fresh raspberries and water. Bring to a boil, then reduce the heat to a low simmer for about 10 minutes, gently swirling the pan every so often.
Strain the mixture into a heat-safe container (discard the spent raspberries) and stir in the granulated sugar to dissolve. Let cool completely, then store in an airtight container in the fridge for up to 2 weeks.