Paloma Rosa

Josh Goldman, Bar Caló | Los Angeles

Currently on the menu at Bar Caló, this Paloma riff “goes in a more floral direction,” says Josh Goldman, thanks to a house blend of two rose liqueurs mixed with grapefruit and a spiced elixir. The finishing touch is a spritz of rose water, which Goldman keeps in an atomizer to spray over the top of the drink.


Serving: 1

  • 1 1/2 ounces blanco tequila
  • 1 ounce blended rose liqueur (see Editor’s Note)
  • 2 ounces grapefruit juice
  • 1/2 ounce lime juice
  • 1 ounce Squirt

Garnish: Himalayan pink salt half rim and rosewater spray  

  1. Place Himalayan pink salt in a shallow dish. Moisten half the rim of the Collins glass, then roll moistened rim in salt to coat.
  2. Combine all ingredients, except Squirt, in a mixing tin and shake with ice.
  3. Pour Squirt into tin, then strain into prepared glass over fresh ice.
  4. Spritz rose water over the drink.  
Editor's Note

Blended Rose Liqueur:
4 parts Combier rose liqueur
2 parts Combier pamplemousse liqueur
1 part Koval rose hip liqueur
½ part Élicser Combier  

Combine all ingredients well and store until needed.  

Tagged: Paloma, rose, tequila