Paloma
💧IBA0
A Mexican highball that's arguably more popular in Mexico than the margarita — tequila with grapefruit soda, a salt rim and a wedge of lime. Lighter, fizzier and more sessionable than its agave sibling.
The Paloma is widely credited to Don Javier Delgado Corona, the long-time bartender at La Capilla cantina in the town of Tequila, Mexico — although the drink predates his appearance there in the 1950s and 60s. The IBA added it to the Contemporary Classics list. Mexican home-style is built with Squirt soda over plenty of ice; bar versions use fresh juice and a quality soda to dial up the grapefruit character.
Method
Built
Glass
highball
Difficulty
Easy
Flavor Profile
Available as alcohol-free version
See the mocktail recipe →
Recipe Variations
Ingredients
Servings:
1
Your bar: 0/3
🌱 Vegan🌾 Gluten-free
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AdInstructions
- Rim a highball glass with salt — run a lime wedge around the edge and dip in flake salt.
- Fill the glass with ice.
- Pour in 50 ml blanco tequila.
- Add 15 ml fresh lime juice.
- Top with grapefruit soda — Squirt, Jarritos Toronja or Ting — until the glass is nearly full (~100 ml).
- Stir once gently to combine without knocking the bubbles out.
- Garnish with a lime wedge on the rim.