Paloma
Mexico's beloved tequila highball mixing grapefruit soda, lime, and a pinch of salt for thirst-quenching tang.
11%
ABV
easy
Difficulty
highball
Glass
Flavor Profile
History & Heritage
“The Paloma likely emerged in mid‑20th‑century Mexico and is often attributed to Don Javier Delgado Corona of La Capilla in Tequila, Jalisco. While its exact origin is uncertain, the drink eclipsed the Margarita in popularity among locals thanks to its refreshing blend of tequila and grapefruit soda such as Squirt or Jarritos.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Rim a highball glass with salt if desired and fill with ice
Add tequila and lime juice
Top with grapefruit soda and a pinch of salt, then gently stir
Garnish with a lime wedge or grapefruit slice
Glassware
Built over ice in a tall glass
Garnish
Fresh cut
Master's Tips
Professional insights to elevate your craft
Use a pinch of salt in the drink to amplify grapefruit flavors
Chill the soda so the ice doesn't melt too quickly
Fresh grapefruit juice topped with club soda creates a brighter version
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Paloma.
Fresh Paloma
Uses fresh grapefruit juice and club soda instead of bottled soda.
Changes
Spicy Paloma
Muddles jalapeño slices for gentle heat.
Changes
Mezcal Paloma
Smoky mezcal replaces tequila for an earthy, complex profile.
Changes
Cantarito
Jalisco street drink with tequila, grapefruit, orange, lime, and a salty rim served in a clay cup.
Changes
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Tequila, lime, and agave nectar—a clean, modern take on the Margarita without orange liqueur.
Daiquiri
A crisp Cuban rum sour that showcases perfect balance—just rum, lime and sugar shaken icy cold.