Raspberry-Rose Paloma From Patrón

July  8, 2022
1 Ratings
Photo by Ty Mecham. Prop Stylist: Brooke Deonarine. Food Stylist: Lauren Lapenna.
  • Prep time 5 minutes
  • Cook time 10 minutes
  • makes 1 cocktail
Test Kitchen Notes

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

What You'll Need
  • For the cocktail:
  • 1/2 cup freeze-dried raspberries, for the rim
  • 2 ounces freshly squeezed grapefruit juice
  • 1 1/2 ounces Patrón Reposado
  • 3/4 ounce raspberry syrup
  • 1/4 ounce freshly squeezed lime juice
  • 3 dashes rose water
  • Fever-Tree Club Soda, for topping
  • Fresh grapefruit slice, for garnish
  • For the raspberry syrup:
  • 6 ounces fresh raspberries
  • 1/2 cup water
  • 1/2 cup granulated sugar
  1. For the cocktail:
  2. 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.
  3. 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.
  4. Garnish with a grapefruit slice and serve.
  1. For the raspberry syrup:
  2. 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.
  3. 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.

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