Paloma
A popular and refreshing Mexican cocktail, the Paloma is a simple yet delightful mix of tequila, grapefruit soda, and fresh lime juice, often served with a salt rim.
What is this drink?
The Paloma is the most popular tequila cocktail in Mexico — and in many ways it is more representative of how Mexicans drink tequila than the Margarita is. A simple, refreshing highball of tequila, grapefruit soda, and a squeeze of lime with an optional salt rim, it is served everywhere from street tacos stands to upscale cantinas in Mexico City and exemplifies the brilliance of letting great tequila shine through minimal intervention.
Why you'll love it
The Paloma has a distinctive bittersweet grapefruit character that is different from every other citrus-based cocktail — it is simultaneously tart, slightly bitter, bubbly, and refreshing, with the agave earthiness of tequila threading through the grapefruit flavor beautifully. It is lighter and more sessionable than a Margarita and pairs spectacularly with Mexican food.
When to serve
The Paloma is the ideal taco Tuesday drink, the backyard barbecue refresher, the beach day companion. It is particularly brilliant with spicy food — the bittersweet grapefruit cools heat while the tequila amplifies the flavors of guacamole, salsa, and chiles. It is also an excellent brunch cocktail for those who want something more interesting than a Mimosa.
Pro tip
The grapefruit soda is the heart of the Paloma — Jarritos Toronja (grapefruit) is the traditional Mexican choice and worth seeking out; Fever-Tree Pink Grapefruit tonic water makes an exceptional elevated version. For the best homemade Paloma, use fresh grapefruit juice plus club soda and simple syrup to control sweetness precisely. A well-salted rim — coarse salt, not fine — enhances the grapefruit flavor dramatically.
Blanco Tequila
Clean, unaged agave spirit that provides the Paloma's earthy, peppery backbone. Blanco tequila's freshness complements grapefruit brilliantly. A reposado adds vanilla and oak warmth for a more complex variation.
Grapefruit Soda
The defining ingredient that separates the Paloma from every other tequila drink. The bittersweet character of grapefruit pairs uniquely with agave. Jarritos is traditional and slightly sweeter; Fever-Tree Grapefruit is more bitter and sophisticated.
Fresh Lime Juice
A small squeeze of fresh lime juice sharpens the grapefruit flavor and adds brightness. It connects the tequila's citrus notes to the grapefruit soda and prevents the drink from tasting flat or too sweet.
Coarse Salt (Rim)
A salt rim transforms the Paloma by enhancing the bittersweet grapefruit character with every sip. Salt amplifies sweetness and suppresses bitterness at the same time, creating a more complex sensory experience.
Swap Options
Replace grapefruit soda with fresh grapefruit juice plus club soda for full control over sweetness. Use mezcal instead of tequila for a smoky Paloma — the smoke and grapefruit combination is extraordinary. Try adding a small amount of Aperol for an Italian-Mexican fusion with more bitter complexity. Elderflower cordial alongside the grapefruit soda adds a floral note that lifts the drink.
Step-by-Step Instructions
Prepare the glass
If desired, rim a highball glass with salt. Moisten the rim with a lime wedge, then dip it into a shallow plate of salt. Fill the glass with 1 serving of ice.
Tips:
- •A salt rim enhances the grapefruit flavor, similar to a Margarita.
Add tequila and lime
Pour 2 ounces (60 ml) blanco tequila and 0.5 ounce (15 ml) fresh lime juice into the prepared glass over the ice. If not rimming, you can add a small pinch of salt directly to the glass here.
Tips:
- •Fresh lime juice is crucial for balancing the sweetness of the soda.
Top with grapefruit soda
Gently top the mixture with 4 ounces (120 ml) of grapefruit soda. Pour slowly to preserve the carbonation.
Tips:
- •The choice of grapefruit soda significantly impacts the flavor; some are sweeter, some tarter.
Stir gently and garnish
Stir once or twice very gently to combine the ingredients without losing too much carbonation. Garnish with 1 lime wedge or a grapefruit slice.
Tips:
- •Avoid over-stirring to keep the drink fizzy.
Flavor Profile
Alcohol Content
Fun Fact
Bartender's Tips
- For a less sweet Paloma, use fresh grapefruit juice (2 oz) and top with club soda (2-3 oz) instead of grapefruit soda, adding simple syrup to taste.
- Experiment with different brands of tequila and grapefruit soda to find your favorite combination.
- A dash of agave nectar can be added if you prefer a sweeter drink, especially if using a very tart grapefruit soda.
- Consider a spicier version by muddling a thin slice of jalapeño with the lime.
Different ways to make this drink your own
Mezcal Paloma
Replace blanco tequila with a lightly smoky mezcal for one of the most compelling Paloma variations. The smoky agave character contrasts spectacularly with the bitter-sweet grapefruit soda, creating a more complex, layered cocktail that feels completely different from the original.
Aperol Paloma
Add 15ml of Aperol alongside the tequila before topping with grapefruit soda. The Aperol's bitter orange and rhubarb notes add Italian complexity and a deeper orange colour, creating a Mexican-Italian hybrid that drinks like a Paloma-Spritz crossover.
Fresh Juice Paloma
Replace grapefruit soda with freshly squeezed grapefruit juice plus a splash of club soda. This gives complete control over sweetness and results in a more intense, pure grapefruit flavour — tarter and more complex than the soda-based original, preferred by those who like a drier cocktail.
Tools that make this drink come together
Highball Glass
A tall highball glass is the natural home for a Paloma — it provides room for ice, tequila, lime, and the generous pour of grapefruit soda, plus a salt rim and garnish. The height also helps preserve the carbonation of the grapefruit soda as it settles over the ice.
Citrus Juicer
For the squeeze of fresh lime juice that sharpens the Paloma, a small hand juicer extracts the most juice cleanly. If making a Fresh Juice Paloma with actual grapefruit juice, a larger citrus press or an electric juicer makes the work much faster.
Small Plate for Salt Rim
A wide, flat plate or saucer filled with coarse salt is needed for rimming the glass. Run a lime wedge around the rim and dip the glass upside-down into the salt — a thin, even rim enhances every sip.
Can't Find These?
Any tall glass works perfectly. Hand-squeeze lime directly into the glass over a sieve. For the salt rim, pour salt onto a flat cutting board and press the moistened glass rim into it. The technique is the same regardless of the equipment.
The right glass makes a real difference
Highball Glass
The Paloma is served in a tall highball glass, which provides space for the generous serve of grapefruit soda over ice while showcasing the drink's pale golden-pink colour. A salt-rimmed highball is visually striking and functionally ideal — the wide mouth makes it easy to rim evenly and the tall sides slow the rate of carbonation loss from the grapefruit soda. The glass's proportions suit the refreshing, long-drink nature of Mexico's most popular cocktail.
Alternatives
A Collins glass is essentially the same shape and works equally well. A large tumbler or wide rocks glass can be used for a shorter, more concentrated version. A stemmed wine glass without ice gives an elegant, restaurant-style presentation if serving at a dinner party.
Perfect food pairings to complete the experience
Fish Tacos
The crispy fish, cabbage slaw, and lime crema of a good fish taco are perfectly complemented by the Paloma's grapefruit bitterness and tequila warmth. This is arguably the most natural pairing for Mexico's most popular cocktail.
Guacamole & Tortilla Chips
Creamy, lime-bright guacamole with crispy tortilla chips pairs beautifully with the Paloma's citrus and salt character. The avocado's richness is cut through cleanly by the grapefruit soda's refreshing bitterness.
Ceviche Tostadas
Lime-marinated ceviche on crispy tostadas shares the Paloma's citrus backbone. Both celebrate Mexican coastal flavours — the tequila's agave earthiness pairs beautifully with fresh seafood and bright citrus acidity.
Grilled Corn (Elotes)
Mexican street corn with mayonnaise, chilli, lime, and cotija cheese is a robust, savoury flavour that contrasts with the refreshing grapefruit and tequila. The sweetness of grilled corn plays off the cocktail's bitterness perfectly.
Prep in advance for effortless serving
Pre-Salt the Rims
Rim glasses with coarse salt up to an hour before guests arrive and allow them to dry fully. A properly set salt rim adheres firmly and doesn't fall into the drink or smear when handled. Store salted glasses upright in the fridge until needed.
Batch the Tequila and Lime
Combine tequila and fresh lime juice in a sealed bottle and refrigerate up to 8 hours ahead. When serving, pour over ice and top each glass with cold grapefruit soda — this cuts assembly time dramatically when serving a group.
Chill the Grapefruit Soda
Refrigerate grapefruit soda (Jarritos, Fever-Tree, or San Pellegrino Pompelmo) at least 4 hours before serving. Cold soda maintains its carbonation much better when poured and keeps the finished Paloma refreshing throughout.
Pre-Cut Lime Garnishes
Cut lime wedges and halves ahead of time and store in a small container in the fridge. Pre-cut garnishes mean every Paloma can be finished and handed to a guest in under 30 seconds.
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