The Lavender Paloma is a modern cocktail that was first published in a 2014 issue of Saveur magazine. It's a variation of the classic Paloma that calls for mezcal as the base spirit instead of tequila and pairs it with grapefruit, lavender syrup, lime, and a unique dried lavender and sea salt rim.
Mix dried lavender buds and salt in a bowl, then pour onto a plate.
Rub outer rim of a highball glass with grapefruit slice, and roll rim of glass in lavender salt until coated.
Fill salt-rimmed highball glass with crushed ice.
Add mezcal, grapefruit juice, lavender syrup, and lime juice to a cocktail shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Using a Hawthorne strainer, strain into salt-rimmed highball glass.