The recipe
for your table
If desired, rub the rim of the glass with lime and dip it in salt.
Fill the glass with ice and add the tequila, lime juice and a pinch of salt.
Top up with grapefruit soda and stir briefly.
Garnish with a grapefruit or lime wedge.
The story
Romantic stories surround the origins of the Paloma ('dove' in Spanish) — named after a folk song, or created by the legendary Don Javier Delgado Corona in his cantina La Capilla in Tequila itself. What is certain is that the drink became popular with the rise of grapefruit soft drinks such as Squirt in 1950s Mexico. Simple, inexpensive and perfect for beating the heat, the Paloma became Mexico's favorite drink and is now conquering the rest of the world through cocktail bars.
The right glass
The Paloma is a thirst-quencher, so it belongs in a tall glass filled with plenty of ice. A 33 to 47 cl highball glass does exactly what it should: preserve the bubbles, retain the cold and let that soft pink grapefruit color shine. For the full cantina feel, choose a glass with a textured design that feels satisfyingly sturdy. If you serve it with a salted rim, the models from our margarita glasses collection work too.
Onis Icon Highball Glass 47 cl (6 pieces)
Arcoroc Islande Highball Glass 33 cl (6 pieces)
Both sets — €49.90 together, free shipping from €50.
Variations & twists
Mezcal gives the Paloma smoke and depth—by now, the trendier order in Mexico City. Fresh grapefruit juice with soda instead of soda makes it drier and more sophisticated. A chili-salt rim (Tajín) is the finishing touch that transports the terrace to Guadalajara. Looking for more inspiration? Browse all 80 cocktail recipes.
Serving tip
That pinch of salt in the cocktail itself is the secret: it tones down the grapefruit's bitterness and makes the tequila rounder. Fresh grapefruit juice with soda produces a drier, more sophisticated Paloma.
Grapefruit soda or fresh juice
In Mexico, Squirt or Jarritos is traditionally used—a sweetened grapefruit soda; 10 cl makes the Paloma sweet, light, and very easy to drink. If you replace it with 6 cl freshly squeezed grapefruit juice and 4 cl soda water, it becomes drier, more bitter, and more sophisticated, and you can taste the tequila much more clearly. The fresh version often calls for half a bar spoon of simple syrup to temper the bitterness, especially with white grapefruit. Pink grapefruit is sweeter and works without it. Both versions are correct, but it is a genuine choice.
The sea salt or Tajín rim
Rub a lime wedge around the outside of the glass rim, not the inside, then roll it through coarse sea salt on a flat plate. This keeps salt out of the cocktail itself and lets you decide with each sip how much to take. Salt only half the rim so every guest can choose. Tajín, the Mexican blend of chili, lime, and salt, creates a spicy rim that pairs exceptionally well with grapefruit. Do this before filling the glass with ice; otherwise, the salt will not stick.
Paloma or Margarita
Both are tequila drinks with citrus, but their construction differs fundamentally. The Margarita is a shaken sour made with 5 cl tequila, 2 cl triple sec, and 2 cl lime juice, short and concentrated in a small glass. The Paloma is a long drink: the same 5 cl tequila with 1.5 cl lime juice, topped with 10 cl grapefruit over plenty of ice in a tall glass. As a result, the Paloma is around 10 percent alcohol, while the Margarita is around 25 percent. In Mexico, the Paloma is the everyday order, while the Margarita is mainly for tourists.
Paloma from a pitcher for a group
For six glasses, mix 30 cl of tequila with 9 cl of fresh lime juice and half a teaspoon of fine salt in a pitcher and chill for an hour. Add the 60 cl of grapefruit soda only when serving; otherwise, the fizz will be gone before the first guest pours a drink. Fill the glasses with ice first, pour to two-thirds full, and top up each glass. Allow about 17 cl per person and keep an extra bottle of soda on hand, because this pitcher disappears faster than you think.
Frequently asked questions
What is in a Paloma cocktail?
A Paloma consists of 5 cl of 100% agave tequila, 1.5 cl of fresh lime juice, a pinch of salt, and 10 cl of grapefruit soda, served with plenty of ice and a grapefruit wedge. That pinch of salt in the drink itself reduces the grapefruit's bitterness.
How do you make a Mexican Paloma?
If desired, rub the rim of the glass with lime and salt, fill the glass with ice, and add the tequila, lime juice, and a pinch of salt. Top with grapefruit soda and stir briefly. In Mexico, they usually use Squirt or a similar grapefruit soda.
What does a Paloma taste like?
Dry, bittersweet, and refreshing: the grapefruit adds a slight bitterness, the lime adds acidity, and the salt rounds out the tequila. It is less sweet than a Margarita and therefore goes down more easily on a warm day. Fresh grapefruit juice makes it even drier.
Which glass do you use for a Paloma?
A highball glass holding 33 to 47 cl with plenty of ice: tall enough to retain the bubbles and wide enough for a grapefruit wedge. A textured glass adds a cantina feel; see our highball glasses. Chill the glass beforehand.
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