The Paloma: Why It's Having a Moment
2024-11-16 · 5 min read
In Mexico, the Paloma has always outsold the Margarita. That fact alone should tell you everything about how good this drink is. Tequila, grapefruit soda, lime juice, and a pinch of salt. It is the cocktail equivalent of a perfect summer day: bright, refreshing, unpretentious, and better every time you have one.
The drink's rise in the US and Europe tracks directly with the premiumization of tequila. As consumers shifted from mixto tequila designed to be drowned in margarita mix toward 100 percent agave brands like Fortaleza, Siete Leguas, and Tapatio, they wanted drinks that let the spirit's character come through. The Paloma's light structure showcases tequila in ways the heavy Margarita sometimes obscures.
The classic Mexican version uses Squirt or Jarritos Toronja, both grapefruit sodas readily available at any bodega. But the craft cocktail world has embraced a from-scratch approach: fresh grapefruit juice, soda water, agave syrup, and lime. Both versions are correct. The important thing is that the grapefruit stays in charge and the tequila supports rather than dominates.
Mezcal works beautifully in a Paloma too, adding a smoky dimension that plays against the grapefruit's tartness. Some bars add a splash of Aperol for bitterness and color, turning it into a sunset-hued drink that photographs as well as it tastes. The Paloma invites riffing without demanding it, which is the hallmark of a truly great cocktail template.
For home bartenders, the Paloma is the ultimate low-effort, high-reward drink. You can make one in 30 seconds with a can of Squirt and a shot of decent tequila, or you can spend five minutes juicing grapefruit and adjusting the balance. Either way, you end up with something that makes a warm afternoon feel like a vacation.
