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Cocktail History
The Paloma is a classic cocktail that was created by Don Javier Delgado Corona in the mid-1900s at his bar La Capilla in Tequila, Mexico. Its name is Spanish for “dove,” and it is traditionally made with tequila, grapefruit, lime, soda water, and salt, although this version takes the citrus flavor up a notch by using grapefruit soda instead of carbonated water.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Tequila Blanco: This is a spirit made with unaged agave and water. We used El Jimador Tequila Silver because it has a light and palatable agave flavor with notes of grapefruit and apple. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Agave Blanco Spirit in place of the tequila.
Grapefruit Soda: This is a soft drink made with grapefruit juice concentrate, citric acid, and carbonated water. We used IZZE Sparkling Grapefruit Soda because it’s flavorful and is made with 70% fruit juice.
Grapefruit Juice: This is the liquid juice of a grapefruit. We used freshly squeezed grapefruit juice.
Lime Juice: This is the liquid juice of a lime. We used freshly squeezed lime juice.
Salt: This is a mineral. We used Maldon Sea Salt Flakes.
Lime Wheel: This is a lime slice that has been cut into a circular shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. We used the ALEEHAI Manual Fruit Juicer.
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Tasting Notes
The Paloma begins with savory salt and tart grapefruit flavors on the tongue and features a noticeable agave note in the mouth with more tangy citrus flavors and refreshing carbonation on the swallow.
Our Opinion of This Cocktail Recipe: We both absolutely love a good Paloma! The classic recipe does call for unflavored soda water, but we prefer this version with more grapefruit flavor. The result is so good—perfectly tart, a little sweet, and salty.
Kendall’s Take: ⭐⭐⭐⭐
“This is another one of those classics that has ended up being popular for a reason. It’s really hard not to enjoy this drink because it’s just a whole lotta grapefruit juice that is accented by lime, and its base spirit is masked so well that it becomes a dangerous sip for the unsuspecting. That said, I wouldn’t call this one of my all-time favorite cocktails. It’s good, but I like a bit more complexity in my drinks these days so I usually dress up my Palomas more than this when I make them.”
Recipe
This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-14.
Paloma
The Paloma is a classic cocktail that was created by Don Javier Delgado Corona in the mid-1900s at his bar La Capilla in Tequila, Mexico. Its name is Spanish for “dove,” and it is traditionally made with tequila, grapefruit, lime, soda water, and salt, although this version takes the citrus flavor up a notch by using grapefruit soda instead of carbonated water.
Ingredients
Method
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Pour salt onto a plate, rub outer rim of a lowball glass with lime rind, and roll glass in salt until coated.
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Add tequila, grapefruit juice, lime juice, and cubed ice to salt-rimmed glass.
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Stir for 5-10 seconds.
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Top with grapefruit soda.
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Stir for 3-5 more seconds.
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Garnish with lime wheel.
