Paloma Cocktail (Grapefruit Tequila)

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The Paloma is Mexico’s most popular tequila cocktail—more so than the margarita—combining tequila with grapefruit soda, lime, and salt for a refreshing, effervescent drink.

This version gives you both the quick method using grapefruit soda and the fresh-squeezed version for when you want to impress.

Why You’ll Love It

  • Lighter and more refreshing than a margarita
  • Quick version takes 2 minutes
  • Less sweet than most tequila cocktails
  • Perfect warm-weather drink
  • Impressive but not complicated

Ingredients

Quick Version (serves 1)

  • 2 oz blanco or reposado tequila
  • 1/2 oz fresh lime juice (about half a lime)
  • 4-5 oz grapefruit soda (Jarritos Toronja, Squirt, or Fresca)
  • Pinch of salt
  • Ice

Fresh Version (serves 1)

  • 2 oz blanco or reposado tequila
  • 2 oz fresh grapefruit juice (about half a grapefruit)
  • 1/2 oz fresh lime juice
  • 1/2 oz simple syrup or agave nectar
  • 2-3 oz club soda or sparkling water
  • Pinch of salt
  • Ice

For a Pitcher (serves 8)

  • 2 cups blanco tequila (16 oz)
  • 2 cups fresh grapefruit juice (about 4 grapefruits)
  • 1/2 cup fresh lime juice (about 4-5 limes)
  • 1/2 cup simple syrup or agave nectar
  • 2 cups club soda (add just before serving)
  • 1/2 teaspoon salt

For the Rim

  • Kosher salt or flaky sea salt
  • Lime wedge

For Garnish

  • Grapefruit wedge or wheel
  • Lime wheel

Steps

Quick Version

  1. Salt the rim (optional). Run a lime wedge around the rim of a highball glass. Dip in salt to coat.
  2. Build the drink. Fill the glass with ice. Add tequila and lime juice.
  3. Top with soda. Pour grapefruit soda over the tequila mixture. Add a pinch of salt directly to the drink and stir gently once or twice.
  4. Garnish and serve. Add a grapefruit wedge to the rim of the glass. Serve immediately while bubbly.

Fresh Version

  1. Juice the grapefruit. Cut grapefruit in half and juice using a citrus juicer. Strain out seeds and large pulp pieces. Ruby red grapefruit is sweeter; white grapefruit is more tart and bitter.
  2. Salt the rim. Run a lime wedge around the rim of a highball glass and dip in salt.
  3. Combine ingredients. In a cocktail shaker, combine tequila, grapefruit juice, lime juice, simple syrup, and a pinch of salt. Add ice and shake briefly (5-10 seconds) just to chill and combine.
  4. Strain and top. Strain into the prepared glass filled with fresh ice. Top with club soda.
  5. Garnish and serve. Add grapefruit and lime garnishes. Stir once gently and serve immediately.

Pitcher Version

  1. Combine base ingredients. In a large pitcher, combine tequila, grapefruit juice, lime juice, simple syrup, and salt. Stir well. Refrigerate for at least 30 minutes.
  2. Add soda just before serving. Pour club soda into the pitcher and stir gently. Adding it earlier will cause it to go flat.
  3. Serve over ice. Fill glasses with ice and pour from the pitcher. Garnish each glass with citrus.

Helpful Tips and Substitutions

Best grapefruit soda: Jarritos Toronja is the most traditional choice—it’s Mexican, uses real sugar, and has authentic grapefruit flavor. Squirt is widely available and works well. Fresca is good if you want less sugar.

Fresh vs. soda: The fresh version is more balanced and less sweet, but requires more effort. The soda version is faster and still delicious—it’s how most Palomas are made in Mexico.

Tequila choice: Blanco tequila gives a cleaner, brighter flavor. Reposado adds subtle oak and vanilla notes. Both work well—it’s personal preference.

Mezcal Paloma: Substitute mezcal for tequila for a smoky variation. The smoke and grapefruit pair surprisingly well.

Too bitter: If your grapefruit juice is very bitter (common with white grapefruit), increase simple syrup to 3/4 oz or add a splash of orange juice.

Spicy Paloma: Add 2-3 jalapeño slices to the shaker and muddle lightly before adding other ingredients, or use a jalapeño-infused tequila.

Serving Ideas

Serve in a tall highball glass or Collins glass to show off the pale pink color and bubbles.

For a more casual presentation, serve in Mexican-style glass tumblers.

Pair with tacos, grilled meats, ceviche, or any Mexican cuisine. The grapefruit’s bitterness cuts through rich, fatty foods.

Offer alongside a classic margarita at parties so guests have options—the Paloma appeals to people who find margaritas too sweet or too strong.

Make-Ahead and Storage

Pitcher base (no soda): Combine tequila, grapefruit juice, lime juice, and simple syrup up to 8 hours ahead. Refrigerate. Add club soda and ice just before serving.

Fresh grapefruit juice: Juice grapefruits up to 24 hours ahead and refrigerate. Stir before using as pulp settles.

Pre-salted glasses: Salt rims up to 1 hour before serving. Store glasses upright.

Don’t make ahead: The carbonation is essential to a Paloma. Any version with soda should be assembled and served immediately.

Leftover pitcher base: Refrigerate without soda for up to 2 days. Add fresh soda when serving.

Mexico’s Favorite

While margaritas dominate in the US, the Paloma is what people actually drink in Mexico—it’s lighter, more refreshing, and easier to drink on a hot day.

The grapefruit adds a pleasant bitterness that makes this cocktail feel more grown-up and less like a party drink.

Once you’ve had a properly made Paloma, you’ll understand why it’s so popular south of the border.

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