Active Time
5 minutes
Total Time
5 minutes
The paloma epitomizes the no-fuss summer cocktail ethos, balancing sweet, sour, and salty notes while packing a boozy punch—and the iconic Mexican drink comes together in just a minute or two. The Spanish name “la paloma” translates to “the dove” (and perhaps making one will bring you some peace), but some suggest the origin of this tequila cocktail’s name is related to the similar-sounding “pomelo,” Spanish for grapefruit and the flavor at the heart of the drink.
To serve a paloma cocktail in its simplest form, a host may leave out a bottle of tequila, some grapefruit sodas like Squirt or Jarritos, and lime wedges, and have guests pour their own. For a brighter grapefruit flavor, this paloma recipe swaps the soda for fresh juice and sparkling water, plus your sweetener of choice, allowing you to rein in each element as you please. In keeping with the ease of the classic version, you’ll still build the drink in the glass you intend to drink it from—meaning, you won’t need a cocktail shaker, and making a big batch is as easy as scaling up each ingredient.
For the alcohol base, tequila is more common, but few have ever said “no” to a mezcal paloma. If your home bar needs restocking, consider Pueblo Viejo for blanco tequila and Sombra or Vida for mezcal. Make another round or a slew of other tequila drinks with the leftovers, like a margarita or siesta.
Ingredients
Makes 1
1
2
½
¼
2
2
Preparation
Step 1
Pour some kosher salt on a small plate. Rub half the outer rim of a highball glass with 1 grapefruit wedge; roll moistened rim of the glass in salt. Reserve wedge.
Step 2
Combine 2 oz. fresh grapefruit juice, ½ oz. fresh lime juice, and ¼ oz. simple syrup or 1 tsp. granulated sugar in salt-rimmed glass; stir until combined and sugar (if using) is dissolved. Add 2 oz. mezcal or tequila and fill glass with ice; stir until chilled, 30 seconds. Top with 2 oz. club soda, stir gently to combine, and garnish with the grapefruit wedge.
Editor’s note: This recipe was first printed in our January 2013 issue. Head this way for more of our best summer cocktails →
Nutrition Per Serving
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Reviews (283)
Back to TopOne of my favorite cocktails. An even better version is to sub the lime for elderflower liqueur and the tequila for gin. Truly the best.
Matt
8/2/2022
The classic Mexican Paloma is much simpler: 2 ounces tequila, (recommended: reposado; and 1 to 3 ounces) 1 bottle Squirt grapefruit soda There’s nothing complicated about the paloma. At its core, it’s just tequila and Squirt [grapefruit soda]. That’s it. And that’s what makes it so great.” It’s rare to find a paloma listed on a bar menu in Mexico. They are simply part of relaxed social gatherings, where you set out tequila bottles on a table along with Squirt (and maybe an alternative of Topo Chico mineral water and a few limes to make a Ranch Water) for self-service. “When I want a paloma, I like that exact bracing taste and the sugar rush to go with the bold taste of tequila. Nothing compares.” There is nothing precious about pouring up a Squirt and tequila. It’s the equivalent of a basic rum and Coke.
Steve
Houston, TX
7/21/2021
I will make it quick. July 5th at 7pm. Wait an hour and food hasn’t come out yet. Not a single time the waiter comes back ask us about our drinks or want more. 🤦🏻♂️
Unhappy Customer
Milwaukee WI
7/6/2021
Delicious. I used a teaspoon of simple syrup infused with mint and I used flavored Vodka - hibiscus/grapefruti. no salt around the rim. I do think next time I will chill my glass
Anonymous
philly
5/23/2021
FYI: 1/4 cup is 2 ounces; 1/2 cup is 4 ounces I like it made with 6 oz. squirt or fresca, 1-2 oz. fresh lime juice, 1/4 cup puro agave tequila or occasionally, mezcal, if I'm in a "smoky" mood
brian matuse
Medford, Oregon United States
3/5/2021
Last I checked 1/4 cup is only 2 ounces not 4. A cup = 8 ounces.
Anonymous
3/5/2021
I love a good tequila cocktail, but if I want TWO it should be two separate drinks. 1/4 cup is 4 ounces, that’s 2 strong drinks. So let’s drink responsibly ;-)
Mofitz
Baltimore, MD
2/14/2021
It's very good. But I have to agree with the other review, adding a little pinch of salt directly to the drink makes it much better, it softened the bitterness and made it much more refreshing. Other than that I followed the recipe exactly. Used fresh fruits, Maldon salt, and lots of ice, delicious. I came here because someone said this is the perfect cocktail to go with a burger, and since I was having wild boar burger for dinner tonight I figured I'd try it. Highly recommended, balances really well without taking anything away from the flavours of the burger.
Daniel Breiland
Norway
2/11/2021
This is my favorite drink of all time. Beautiful flavors! But this is how I make it: Wren's Paloma -I don't add any sugar or syrup, but if you must, use some agave syrup -I don't add ice. I don't always have cold ingredients, it doesn't matter to me. I prefer to drink it without ice -I don't rim my glass with salt. I crack 1/4tsp-1/2tsp pink Himalayan salt into my palm and add that directly to the glass but I don't do it first. -I do add half a fresh lime's worth of juice to the glass first. I just get the juice out with the same knife I stir the drink with. -Then I add half a glass of mineral water to the lime juice. To this, I add the pink salt. Wait for fizz to subside for a second, and add some more mineral water. -Add grapefruit juice. I don't bother with fresh squeezed, I just get a glass of organic fresh grapefruit juice from a specialty grocer. The bitterer the better -Add tequila to top it off. Use either a competent Blanco o Reposado. I suggest Olmeca Altos Reposado, it's my go-to. -you can use any citrus fruit you like but grapefruit and agave combine together, add lime and salt and it's something greater than the sum of its parts -Respect the agave! Use any good tequila you enjoy -Without grapefruit, this is a Ranch Water, which is very refreshing! -Sans grapefruit and sub cola, it becomes a Batanga!
Wrenridinghood
Vermont
12/20/2020