Noble KITCHEN & BAR’s Pink Cadillac Cocktail
It’s the perfect sip to savor as summer lingers and fall begins to unfold.
Bright, refreshing, and effortlessly cool, the Pink Cadillac Cocktail, created by the Brunswick Hotel’s food and beverage manager Lauren Williamson, is what happens when a paloma gets a glow-up. Made with a vibrant grapefruit–cilantro cordial, a touch of bitter Suze, and smooth Lunazul Blanco tequila, this drink balances herbal, citrus, and floral notes with a honey-kissed finish. Whether you’re mixing for one or sharing with friends, it’s the perfect way to hold on to those late-summer vibes as the first crisp days of fall roll in.
Serves 1 (2, 3)
INGREDIENTS
For the cocktail
- 1½ (3, 4½) ounces Lunazul Blanco tequila
- 1¼ (2½, 3¾) ounces grapefruit–
cilantro cordial - ½ (1, 1½) ounce honey syrup
- ¼ (½, ¾) ounce Suze
- 1 (2, 3) ounce freshly squeezed lime juice
- For the grapefruit-cilantro cordial (yields 1½quarts)
- 2 cups water
- 1½ cups sugar
- 2 cups fresh grapefruit juice
- 2 cups fresh lemon juice
- 200 grams cilantro (including leaves and stems)
For the honey syrup (yields 1 quart)
- 2 cups water
- 2 cups honey
INSTRUCTIONS
- Make the grapefruit–cilantro cordial: Combine the water and sugar in a pot and heat until the sugar is dissolved. Add the grapefruit juice, lemon juice, and cilantro and stir. Remove from the heat and let cool to room temperature. Let the cilantro continue to steep to taste, checking the flavor often. Strain through a fine-mesh sieve or cheesecloth to remove seeds, leaves, and stems.
- Make the honey syrup: Combine the honey and water in a saucepan. Heat, stirring, until honey is dissolved. Remove from the heat and allow to cool.
- Make the cocktail: Add all ingredients to a cocktail shaker filled with ice. Shake and strain into a low ball glass.
