Recipe
I can confidently say this Paloma recipe is the ultimate crowd-pleaser—it’s fresh, zesty, and bursting with flavor in every sip. What makes it stand out? A perfect balance of tart grapefruit juice, smooth tequila, and a hint of lime, topped with a fizzy splash of soda for that irresistible effervescence.
I’ve been making this drink for years—whether it’s a summer BBQ or a cozy night in—and it never fails to impress. The first sip is bright and tangy, with a subtle sweetness that lingers just enough to make you reach for another glass.
Plus, it’s so easy to whip up, you’ll wonder why you ever bothered with store-bought cocktails. Trust me, once you try this homemade Paloma, it’ll become your go-to drink. Let’s get mixing!
Ingredients
A great Paloma starts with quality ingredients—fresh, vibrant, and balanced. The key is using the best tequila you can (it’s the star, after all) and fresh citrus for that bright, tangy kick.
Don’t skimp on the salt rim—it’s what makes every sip pop.
Essential Ingredients:
- Tequila Blanco – Opt for 100% agave for a smooth, clean finish. (A reposado works too for a richer flavor.)
- Fresh Grapefruit Juice – Bottled juice lacks the zing—squeeze it fresh for the best tart-sweet balance.
- Lime Juice – Just a splash brightens everything up. Freshly squeezed, always.
- Club Soda – Adds effervescence; swap with grapefruit soda (like Jarritos) for a sweeter twist.
- Sea Salt or Tajín – For the rim—Tajín adds a spicy, citrusy kick if you’re feeling adventurous.
Bonus Elevations:
- Honey or Agave Syrup – A touch sweetens the tartness if needed.
- Grapefruit Wedges – For garnish and an extra squeeze of juice.
- Chili Powder – Mix with salt for a smoky-spicy rim.
Pro Tip: Chill your glass and ingredients ahead of time—ice dilution is the enemy of a crisp Paloma.
How to Make the Best Classic Paloma Instructions
- Chill the glassware: Place your glass in the freezer for about 10 minutes before making the drink. A chilled glass keeps the Paloma invigorating and prevents dilution from melting ice.
- Prepare the grapefruit: If using fresh grapefruit, juice it to get about 2 ounces. Fresh juice adds brightness and natural sweetness to the drink, but store-bought works well too—just opt for unsweetened.
- Salt the rim (optional): Run a grapefruit wedge around the rim of your glass, then dip it into a plate of coarse salt. This step adds a zesty contrast to the drink’s citrusy flavor.
- Combine the ingredients: In a shaker, mix 2 ounces of tequila, 2 ounces of grapefruit juice, ½ ounce of lime juice, and ½ ounce of simple syrup. The lime juice balances the sweetness, while the simple syrup guarantees a smooth finish.
- Shake it up: Add ice to the shaker and shake vigorously for about 15 seconds. This chills the drink and creates a perfectly blended flavor.
- Serve over ice: Fill your glass with fresh ice and strain the shaken mixture into it. Fresh ice guarantees the drink stays cold without watering it down.
- Top with soda: Gently pour 2-3 ounces of grapefruit soda (like Squirt or Jarritos) over the drink. Stir lightly to combine, but avoid overmixing to preserve the fizz.
- Garnish and enjoy: Add a wedge of grapefruit or a slice of lime for a decorative touch. Sip immediately for the best flavor and texture.
- Adjust to taste: If the drink is too tart, add a touch more simple syrup. For a stronger tequila flavor, increase the tequila by ½ ounce. Flexibility is key to creating your perfect Paloma.
- Pro tip: For a smoky twist, use mezcal instead of tequila. It adds depth and complexity to the drink, making it a crowd-pleaser.
Nutrition
The Paloma cocktail is not only invigorating but also offers a variety of nutrients depending on its ingredients. Below is the nutritional breakdown for a standard serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 140 kcal |
| Carbohydrates | 14 g |
| Sugar | 10 g |
| Protein | 0 g |
| Sodium | 5 mg |
| Potassium | 80 mg |
Chef Tips
Once you’ve gathered your ingredients for a Paloma, I recommend using fresh grapefruit juice instead of bottled—it’ll elevate the flavor and give it a brighter, more authentic taste.
Always chill your glass beforehand for an invigorating experience.
If you prefer less sweetness, reduce the agave syrup or omit it entirely.
Finally, a pinch of sea salt on the rim complements the tanginess of the grapefruit perfectly.
Frequently Asked Questions
Can I Use Grapefruit Soda Instead of Fresh Grapefruit Juice?
Yes, I can use grapefruit soda instead of fresh grapefruit juice. It’s quicker and adds fizziness, but I’ll adjust the sweetness since soda’s often sugary. I’d still squeeze a bit of lime for balance.
Is a Paloma Stronger Than a Margarita?
I’d say a paloma isn’t necessarily stronger than a margarita—it depends on the tequila amount and mixing ratio. Both use tequila, but I find margaritas often pack more punch due to triple sec or Cointreau.
What’s the Best Tequila for a Paloma?
I’d recommend a 100% agave tequila, preferably blanco or reposado, for a paloma. Blanco gives a crisp, clean flavor, while reposado adds a smoother, slightly oaky note. Patrón, Espolòn, or Casamigos are solid choices.
Can I Make a Paloma Without Alcohol?
Yes, I can make a Paloma without alcohol by swapping tequila for a mix of sparkling water and grapefruit juice. I’ll add lime, a pinch of salt, and maybe a splash of simple syrup for balance.
What’s the Origin of the Paloma Cocktail?
I believe the Paloma originates from Mexico, though its exact creator’s unclear. It’s said to be more popular there than the Margarita. I think it likely started as a simple mix of tequila, citrus, and soda.
