Paloma
Tequila, lime, salt, and grapefruit soda, built over ice in a salt-rimmed glass. In Mexico, it outsells the Margarita.
About the Paloma
Ask most people to name a tequila cocktail and they’ll say Margarita. Ask most Mexicans, and the answer is more likely to be Paloma. Its name means “dove” in Spanish, and it pairs tequila with grapefruit soda, lime, and salt for something longer and lighter than its more famous cousin.
Unlike a lot of classic cocktails, the Paloma doesn’t come with a single tidy origin story or a named inventor. It grew out of Mexican bars serving tequila alongside grapefruit-flavoured sodas like Squirt and Jarritos, which were already popular on their own. Some form of tequila and grapefruit soda has likely been served since the 1950s, evolving into the version with fresh lime and salt that’s now considered the classic build.
The simplest version is really just two ingredients: tequila and grapefruit soda, poured over ice. Adding fresh lime juice and a pinch or rim of salt, as in the recipe below, sharpens the whole thing up and is how it’s most commonly served both in Mexico and further afield.
The Classic Recipe
Classic Paloma — Serves 1
- 50ml tequila blanco
- 15ml fresh lime juice
- Pinch of salt
- 120ml grapefruit soda (such as Jarritos or Fresca), to top up
- Salt, for the rim
- Lime wheel, to garnish
Method
- Run a lime wedge around the rim of a highball glass and dip it in salt. Fill the glass with ice.
- Pour in the tequila and lime juice, along with a pinch of salt.
- Top up with grapefruit soda and stir gently to combine, keeping as much fizz as possible.
- Garnish with a lime wheel and serve immediately.
Tips for the Best Paloma
- Blanco tequila is the classic choice. Its clean, peppery character works with the grapefruit rather than fighting it. A reposado can work if you want a rounder, slightly oaky edge, but save your añejo for sipping.
- Real grapefruit soda makes the difference. Jarritos or Fresca give the proper flavour and sweetness. If you can’t get hold of either, mix equal parts fresh grapefruit juice and soda water, then add a touch of sugar or agave syrup to taste.
- Don’t skip the salt. A rim of salt, or even just a pinch stirred into the drink, is what pulls the bitterness of the grapefruit and the sharpness of the lime together.
- Top up gently. Pour the soda in slowly and stir with a light hand so you don’t lose all the fizz before it reaches the table.
- Serve it cold and long. This is a warm-weather sipper rather than a short, sharp drink. Big ice cubes keep it cold without watering it down too fast.
Popular Variations
Sparkling Paloma
Our own take on the classic, built with fresh grapefruit juice and club soda instead of bottled grapefruit soda. See our Sparkling Paloma recipe for the full method.
Mezcal Paloma
Swaps the tequila for mezcal, adding a smoky depth that plays well against the grapefruit’s bitterness. Worth trying with a smaller pour, since mezcal’s flavour carries further.
Greyhound
Replace the tequila with vodka and drop the grapefruit soda in favour of fresh grapefruit juice. A simpler, cleaner cousin rather than a true Paloma variation.
Spicy Paloma
A few slices of fresh jalapeño muddled in, or a dash of hot sauce, add heat that cuts nicely through the citrus and salt.
How to Serve
Glass: A highball glass is the standard choice, tall enough to hold the ice and soda without the drink going flat too quickly.
Ice: Large cubes are best. They keep the drink cold for longer without diluting it as fast as smaller ice would.
Batching for a crowd: Mix the tequila, lime juice, and salt in a jug ahead of time, but add the grapefruit soda to each glass individually just before serving so it stays fizzy.
Related Database Entries
Explore the key ingredients and spirits in this cocktail: