Chef Sandoval's Petal Paloma

 Ingredients

o   2 oz Silver tequila

o   3 oz Fever Tree Grapefruit Tonic

o   .5 oz Lime Juice

o   .5 oz Rosé Syrup

o   Sparkling water

o   Garnish: Lime wedge, edible flower, sugarcane stick, charred grapefruit wedge

Rosé Syrup:

o   1 cup granulated sugar

o   1 cup unoaked rosé wine

Instructions:

1.     Make the Rosé Syrup: Combine sugar and wine in a saucepan over low heat. Keep the heat level at medium-low, stirring occasionally. When the sugar is completely dissolved, take the saucepan off of the heat source to cool. Store in an airtight container.

2.     Make Charred Grapefruit for garnish (optional): Use an open flame from your gas stove (or kitchen torch, or broiler) and a pair of tongs to char a few slices of fresh grapefruit.

3.     Make the cocktail: Combine the tequila, grapefruit tonic, lime juice and rosé syrup in a highball glass and stir. Top with sparkling water to taste. Garnish with a fresh sugarcane stick, charred grapefruit wedge & edible flowers.

4.     Enjoy. ¡Salud!