Hop of Lavender Paloma

Ingredients

2 oz of 400 Conejos® Tobalá
3 oz Grapefruit Juice
1 oz Grapefruit Soda
1/2 oz Lavender Syrup
1/4 oz Lime Juice
1 Tbsp Dried Lavender Buds
1 Tbsp Sea Salt
Garnish: 2 Lavender Leaves

Directions

Mix dried lavender buds and salt in a bowl, then pour onto a plate. Rub outer rim of a rocks glass with grapefruit slice, and roll glass in lavender salt until coated. Fill rocks glass with crushed ice. Add mezcal, grapefruit juice, lavender syrup, lime juice, and ice to a cocktail shaker. Shake for 10-20 seconds.Strain into salt-rimmed rocks glass. Garnish with 2 lavender leaves to simulate conejo ears!