Paloma
Ingredients
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- 1/4 tsp kosher salt
- lime wedge – for serving
- 1 cup ice – cubes
- 2 ounces tequila blanco
- 1/2 ounce 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.