The Paloma is a Mexican tequila highball centered on grapefruit, lime, salt, and bubbles. This version uses grapefruit juice and soda water for a fresh, crisp profile with clear agave character.
If desired, salt the rim of a highball glass. Fill the glass with ice, then add tequila, grapefruit juice, lime juice, and a small pinch of salt. Stir briefly, top with soda water, and lift once with a bar spoon.
Serve tall over ice in a highball glass with either a salted rim or a small pinch of salt in the drink. The Paloma should look pale, sparkling, and citrus-forward, with no fruit garnish needed for this clean build.
Pair it with tacos al pastor, ceviche, guacamole, grilled fish, elote, spicy shrimp, or salty chips. Tequila, grapefruit juice, lime juice, soda water, and salt make the Paloma especially good with chile, lime, fried texture, and grilled food.
The Paloma is widely associated with Mexico and is often treated as one of the country's essential tequila highballs. This version uses grapefruit juice and soda water for a fresh, bar-style build that keeps the drink dry, bitter-citrus, and refreshing.
Best for aperitif drinking, taco night, beach days, brunch, and warm-weather gatherings where a Margarita would feel heavier or more sour-driven.
Tequila brings earthy agave, grapefruit juice adds bittersweet citrus, lime juice sharpens the drink, salt boosts the fruit, and soda water gives a crisp sparkling finish. The result should be bright, dry, and thirst-quenching.
Bright, salty, agave-led, refreshing, and direct.
Use blanco tequila for a crisp Paloma, or reposado tequila for a rounder version with a little oak warmth. Adjust salt carefully; it should lift grapefruit and lime, not make the drink taste briny.
13%
⚠️ Alcoholic beverage: not suitable for minors, pregnant individuals, or designated drivers. Please enjoy responsibly.
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