Photo by Danielle Levitt
Rose water is the little something that makes this cocktail recipe special.
Recipe information
Yield
8 servings
Ingredients
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon chipotle chile powder
2 cups fresh grapefruit juice
1½ cups tequila
½ cup pomegranate juice
⅓ cup fresh lime juice
¼ teaspoon rose water
1½ cups (or more) ginger beer
Grapefruit wedges (for serving)
Preparation
Step 1
Combine salt, paprika, and chile powder in a small bowl. Moisten half of each rim of 8 rocks glasses and dip into chile salt. Set glasses aside.
Step 2
Combine grapefruit juice, tequila, pomegranate juice, lime juice, and rose water in a large pitcher or 8-cup measuring glass. Add 1 cup ice and stir until ice is melted and cocktail is very cold. Stir in ginger beer. Fill prepared glasses with ice and divide cocktail among glasses. Garnish with grapefruit wedges and top off with more ginger beer, if desired.
Do ahead: Grapefruit mixture can be made 8 hours ahead. Stir in ice, then cover and chill. Add ginger beer and prepare glasses just before serving.
Recipe notes
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