Paloma
Ingredients
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- 1/4 tsp kosher salt
- lime wedge – for serving
- 1 cups ice – cubes
- 2 ounces tequila blanco
- 1/2 ounces lime juice – freshly squeezed (~0.5 medium limes)
- 4 1/2 ounces grapefruit soda – chilled
Instructions
1. Spread the kosher salt on a small plate. Run the lime wedge around the rim of a chilled tall glass, then dip the rim in the salt to coat and set the wedge aside for serving.
2. Fill the glass with the ice.
3. Add the tequila blanco and lime juice to the glass; stir briefly to chill.
4. Top with the grapefruit soda and gently stir once to combine without losing carbonation.
5. Serve immediately.
The Paloma is a tall, sparkling tequila cocktail built on the bright bitterness of grapefruit and the snap of fresh lime. Effervescent and crisp, it balances citrusy tartness with a lightly sweet finish from grapefruit soda, all lifted by a saline rim that makes each sip pop. Served over plenty of ice, it’s refreshment-forward and low-fuss, the kind of drink that shines in hot weather yet feels welcome year-round.
Widely regarded as Mexico’s most popular tequila highball, the Paloma emerged in the mid-20th century alongside the rise of grapefruit sodas. Its exact origin is debated, but the drink is closely tied to Jalisco and the tequila heartland. Over time it became a staple in cantinas and home gatherings alike, often made directly in the glass with local sodas and a squeeze of lime, a testament to its easy, convivial spirit.