Highballs · Tequila · IBA official
Paloma
Tequila, lime and grapefruit soda – Mexico's everyday highball
Blanco tequila and fresh lime topped with grapefruit soda over ice. Tart, lightly bitter and bubbly, it's simpler and more refreshing than a Margarita. The drink to reach for on a hot day, especially with salty, spicy food.
- Glass
- Highball
- Ice
- Ice cubes
- Technique
- Built in the glass
- Difficulty
- Easy
- Time
- 2 min
- Strength
- ≈ 11% ABV
Ingredients
- 50 mlTequila blanco1¾ oz
- 15 mlFresh lime juice½ oz
- 100 mlGrapefruit sodato top3½ oz
- GarnishLime wheel
≈ 178 ml served · 1.6 standard drinks
Substitutes: Fresh lemon juice can stand in for Fresh lime juice.
Method
- 1
If you like a salt rim, moisten half the rim of a highball glass with lime and dip it in salt.
- 2
Fill the glass with ice cubes and add the tequila and lime juice.
- 3
Top with grapefruit soda and stir gently.
- 4
Garnish with a lime wheel.
History
The Paloma has no reliably documented creator. It most likely took shape in Mexico in the mid-20th century, once grapefruit sodas became widely available, and it remains the country's everyday tequila highball.
- Origin
- Mexico
Bartender's notes
- A pinch of salt in the drink itself, not just on the rim, makes the grapefruit pop.
- For a fresher take, use 50 ml fresh pink grapefruit juice and 10 ml simple syrup, then top with soda water.
- Reposado tequila gives a rounder, gently oaky Paloma.
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