Paloma

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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.

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Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Tequila Blanco: This is a spirit made with unaged agave and water. I used El Jimador Tequila Silver.

Grapefruit Soda: This is a soft drink made with grapefruit juice concentrate, citric acid, and carbonated water. I used IZZE Sparkling Grapefruit Soda.

Grapefruit Juice: This is the liquid juice of a grapefruit. I used freshly squeezed grapefruit juice.

Lime Juice: This is the liquid juice of a lime. I used freshly squeezed lime juice.

Salt: This is a mineral. I used Maldon Sea Salt Flakes.

Lime Wheel: This is a lime slice that has been cut into a circular shape.

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Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

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Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Faint pink hue with an ombré effect

• Aroma: Citrus and tequila

• Taste: Savory salt and tart grapefruit flavor with a noticeable agave note

• Finish: Tangy citrus and carbonation

Kendall’s Rating: ⭐⭐⭐⭐

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 Paloma more than this when I make one."

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Recipe

This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.