Paloma
A bright, fizzy tequila highball with grapefruit soda, lime and a whisper of salt. Zesty, lightly bitter and superbly refreshing.
History of Paloma
The Paloma’s precise origin is a little hazy, but most agree it emerged in mid-20th-century Mexico as an easy, fizzy counterpoint to stronger, stirred drinks. It likely began as a simple mix of tequila and grapefruit soda, served over ice in a tall glass. The addition of lime juice and a salted rim came later as bartenders tuned brightness and savoury lift. As grapefruit sodas became more available, the drink travelled, especially throughout border towns and resort bars. Its appeal was immediate: a refreshing highball that showcased tequila without leaning on heavy sweetness. Over time, it became a summertime staple in homes and cantinas alike. Modern versions sometimes swap soda for fresh grapefruit juice plus sparkling water, or add a pinch of salt to heighten flavours. The core identity remains unchanged. It is a long, dry-leaning refresher that flatters good tequila and turns bitter citrus into something feather-light and quenching.
Why the Paloma Works
Grapefruit soda delivers gentle bitterness and lift while keeping the profile light and bubbly. Lime juice sharpens the edges, steering sweetness into balance and brightening the tequila’s peppery core. A tiny pinch of salt enhances aroma, dials down bitterness and makes citrus taste juicier without extra sugar. It is a small move that turns up flavour without adding weight, ideal for a long drink. Building over ice minimises dilution early, then a brief stir integrates without flattening bubbles. The result is crisp, lightly bitter refreshment where tequila remains the star.
Should You Mix Ahead?
Combine tequila and lime juice in advance and keep chilled; this speeds service and ensures cold ingredients. Do not add soda until serving or you will lose carbonation. Store the pre-mix in a sealed bottle in the fridge for up to one day. If batching for a party, scale the tequila and lime in a jug and place in the fridge or an ice bucket. Rim glasses just before serving to keep the salt neat and crisp. Keep your soda bottles ice-cold for maximum fizz and reduced dilution. Add soda to each glass, not the batch, and give only one or two gentle stirs to integrate. If you must transport, carry the soda separately and chill thoroughly. Always use plenty of fresh, solid ice to maintain temperature and texture.
Food & Snack Pairings
Salty snacks like tortilla chips with salsa or guacamole are a natural fit. The drink’s fizz cuts richness while lime and grapefruit sharpen the palate. A salted rim dovetails with crisps and spiced nuts. Seafood shines alongside a Paloma: ceviche, grilled prawns and fish tacos all benefit from citrus and carbonation. The drink refreshes between bites and highlights delicate sweetness in shellfish. Avoid heavy cream sauces which can mute the grapefruit. For heartier options, try grilled chicken, elote or charred veg skewers. The Paloma’s gentle bitterness and acidity stand up to smoky flavours without overwhelming them. Fresh herbs and chilli heat are particularly friendly here.
How to Make Paloma
Optional: run a grapefruit wedge around the rim of a chilled highball and dip in fine salt. Fill the glass to the top with solid ice cubes to keep temperature and dilution steady. Cold glass and cold ice make a better highball. Add tequila and freshly squeezed lime juice to the glass. Drop in a small pinch of salt to lift flavour and tame bitterness. Top with well-chilled grapefruit soda. Give one or two brief stirs with a bar spoon to integrate without killing bubbles. Garnish with the reserved grapefruit wedge. Serve immediately while lively and cold.
When to Serve
At summer gatherings and barbecues, the Paloma is a crowd-pleasing refresher that pairs with sun and grilled food. Its long, light texture makes it ideal for afternoon sipping. Serve when you want bright flavour without heaviness. It is an excellent aperitif, especially before seafood or spicy dishes. The carbonation teases the appetite and the citrus resets the palate. For brunch, it offers a drier, zippier alternative to sweeter classics. Any time you need quick, repeatable serves, highballs like the Paloma deliver. Keep soda and glasses cold and you can turn out consistent drinks in seconds. It travels well to picnics when components are chilled and assembled on site.
Common Mistakes
Using warm soda or glassware flattens the drink and forces extra dilution. Chill everything and build quickly over plenty of fresh, solid ice. Avoid crushed ice unless you prefer a faster, lighter result.
Over-stirring drives off carbonation and dulls aroma. Stir just enough to integrate, then stop. If salting the rim, keep it to a thin band so each sip can be adjusted by turning the glass.
Skimping on citrus or salt can leave the drink flabby or too bitter. Measure the lime, and use a modest pinch of salt to make flavours pop. If your soda is very sweet, add a little extra lime to restore balance.
Recommended
Best tequila for Paloma
A blanco tequila keeps the Paloma light, peppery and agave-forward. Look for a crisp mineral finish that will cut through sweetness and complement grapefruit bitterness. Avoid heavily aged styles that can introduce vanilla and oak, which dull the drink’s sparkle.
Best mezcal for Paloma
For a smoky variation, choose a joven mezcal with restrained smoke and a bright, green agave core. Overly smoky expressions can overpower grapefruit’s delicate bitterness and the drink’s airy texture.
Taste Profile
Ingredients
Instructions
Optional salt rim
Run a grapefruit wedge around the rim of a chilled highball glass and dip lightly into fine salt to create a neat, thin band.
Ice the glass
Fill the glass to the top with fresh, solid ice cubes to keep the drink very cold and limit early dilution.
Add base and citrus
Pour in the tequila and freshly squeezed lime juice.
Season
Add a small pinch of fine salt to enhance flavour and soften bitterness.
Top with soda
Top with well-chilled grapefruit soda.
Stir and garnish
Give one or two brief stirs to integrate without flattening the bubbles. Garnish with the grapefruit wedge and serve immediately.
Bartender Tips
Keep it cold
Chill the glass and soda beforehand; colder ingredients preserve carbonation and reduce dilution.
Mind the salt
Use a thin salt rim or a small pinch in the drink. Too much salt will dominate and turn the drink harsh.
Balance to taste
If your soda is very sweet, add a touch more lime; if it is very bitter, a few drops of simple syrup round it out.
Gentle stir
Stir just enough to integrate ingredients. Over-stirring knocks out the fizz that makes a Paloma sing.
For a zero-alcohol Paloma, combine fresh grapefruit juice with chilled sparkling water in a tall glass over ice. Add lime juice and a small pinch of salt to brighten and balance, then sweeten lightly with agave or simple syrup if your grapefruit is very tart. Garnish with a grapefruit wedge and keep the bubbles lively by stirring briefly. Non-alcoholic tequila alternatives can add herbal bite, but you can also lean on a few drops of non-alcoholic bitters or a grapefruit peel twist for aromatic depth. Chill everything thoroughly to maximise refreshment and reduce the need for added sweetener. A salted rim remains optional but effective for pulling flavours together. For batching, pre-mix grapefruit juice and lime with a small amount of sweetener and salt, chill, then add sparkling water just before serving. Use plenty of ice and avoid vigorous stirring to preserve fizz. The result should be dry-leaning, bright and effortless to drink.
Similar Drinks
Frequently Asked Questions
What tequila and grapefruit component should I use for a Paloma?
Choose a clean, peppery blanco tequila to keep the profile bright and agave-forward. For the grapefruit element, classic style uses grapefruit soda for lift and gentle bitterness; alternatively, use fresh grapefruit juice topped with sparkling water and adjust sweetness to taste.
Should I shake or build a Paloma, and how much ice do I need?
Build it directly in a chilled highball over plenty of solid ice to preserve fizz and control dilution. Add tequila, lime and a small pinch of salt, then top with very cold soda and give one or two brief stirs.
How strong does a Paloma feel and when is it best served?
Despite containing a standard measure of tequila, the lengthening soda keeps the perceived strength moderate and very refreshing. It is excellent as an aperitif, at summer parties, or whenever you want crisp citrus without heaviness.
Can I batch Palomas ahead of time and what foods pair well?
Pre-mix tequila and lime in a bottle and keep it cold, then add soda in the glass just before serving to protect carbonation. Pair with salty snacks, seafood, tacos or grilled vegetables; the drink’s acidity and bubbles cut through fat and amplify freshness.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 3/5. Always drink responsibly.
Recipe Rating
Based on 3 reviews