The Paloma: Why It's Having a Moment

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.

Read the back of the tequila bottle before the front. Anything not labelled 100 per cent agave can be up to 49 per cent something else, usually cane spirit, and it is the reason people believe tequila gives them headaches. Then find the NOM number, which identifies the distillery. Several brands share one, so it tells you more than the label design does. Fortaleza still cooks its agave in a brick oven and crushes it under a stone tahona at the old Sauza family distillery in Tequila. Siete Leguas made Patron for years before Patron built its own place.

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.

Salt goes in the drink, not just on the rim. A pinch stirred through the liquid takes the harsh edge off the grapefruit's bitterness and pushes the fruit forward, which is why the Mexican version has always had it. Build it in a highball over ice: 60ml blanco, 15ml lime, top with grapefruit soda, pinch of salt. No shaker, no strainer, no fuss. A Tajin rim if you want the chilli.

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.

The fresh-juice version needs one adjustment people forget. Grapefruit juice is more bitter and less sweet than grapefruit soda, so without about 10ml of agave syrup the drink lands sour and thin. Use ruby or pink grapefruit rather than white. And if you are going the mezcal route, Del Maguey Vida is the standard bar choice for a reason: espadin, around 42 per cent, and built to survive being mixed rather than sipped.

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.

https://www.liquor.com/recipes/paloma/