Scott Beattie, mixologist at Living Room at W South Beach works with a number of local farms that provide him with edible flowers for his cocktail program. He prefers small pink roses for his Paloma Hermosa. “They match the color scheme of the drink, they smell wonderful and they pair well with the tequila,” he says.
Yield: 1 drink
1.5 ounces blanco tequila
.5 ounce St. Germain Elderflower Liqueur
.75 ounce fresh lime
.5 ounce fresh grapefruit juice
.25 ounce agave
½ egg white
4-5 lime whiles sliced very thin
1-2 baby rose
Place all ingredients (including egg white) in shaker without ice and shake vigorously until mixture is frothy. Gently slide lime wheels down sides of rocks glass with ice. Pour cocktail over rocks and garnish with baby rose, peeling outer petals back.