Paloma Cocktail

There’s just something about that first sip of a Paloma that feels like a sigh of relief on a sweltering Texas afternoon. Tart grapefruit juice dances with smooth tequila, softened by a whisper of sweetness and brightened by a splash of fizz. Add a salted rim and a lime wheel, and you've got yourself a glass of sunshine. This isn’t just another trendy tequila drink—this is my go-to cocktail for backyard grilling, neighborly gossip, and everything in between. With fresh citrus, simple ingredients, and a laid-back prep, it’s no wonder this one’s a keeper.

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Why This One’s a Keeper

This perfect Paloma cocktail hits all the right notes—bright citrus, mellow agave, and just the right sweetness of the soda. While margaritas might hog the spotlight, the Paloma is the unsung hero of tequila cocktails. I use a blend of fresh grapefruit juice and soda for a punchy but balanced flavor. Prefer a bolder depth? Try reposado tequila, aged in oak barrels, for a rich finish. And if you’re short on time, a store-bought grapefruit juice works fine—just be sure to taste and adjust your agave or simple syrup as needed. It’s an easy, low-fuss way to serve up a great drink on a hot day.

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Where This Recipe Comes From

The Paloma recipe is a Mexican classic, and though its exact origin story is murky, it’s become a beloved staple from cantinas to cookouts. I’ve played with everything from silver tequila to spicy infusions. What sets this version apart? A good pinch of salt in the drink to amplify flavor, a salt rim made with coarse sea salt or flaky sea salt, and a fresh citrus base. No shortcuts, just good sippin’.

Round Up Your Kitchen Tools

Highball glass – Choose one with enough room to leave space at the top.
Cocktail shaker – Optional, but great for pre-mixing the base if batching.
Citrus juicer – A must if you’re using fresh grapefruit and lime.
Small plate – For your salt rimming station.
Measuring jigger – For getting your ratios just right.

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Here’s What You’ll Need

Tequila – I lean toward tequila blanco, but reposado tequila adds lovely depth.
Fresh lime juice – Always fresh, never bottled.
Fresh grapefruit juice – Use ruby red for color and sweetness.
Agave – Or simple syrup, to taste depending on your soda.
Grapefruit soda – Try Jarritos, Fresca, or Topo Chico with juice.
Kosher salt – Just a pinch of salt to enhance flavor.
Coarse sea salt – For that crunchy, briny salt rim.
Lime wedge – A pretty and fragrant garnish.

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Let’s Get to Shakin’

Prepare the Glass

• Rub the rim of a highball glass with a lime wedge.
• Dip the rim into coarse sea salt or flaky sea salt on a small plate to coat.

Mix the Base

• In the glass (or a cocktail shaker if batching), combine your favorite tequila, fresh lime juice, grapefruit juice, simple syrup, and a pinch of salt.
• Stir gently to dissolve.

Add Ice and Soda

• Fill your glass with ice.
• Top with grapefruit soda (adjusting based on the sweetness of the soda).

Stir and Garnish

Garnish with a lime wedge or grapefruit slice.

Stir gently again to mix.

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Little Tricks from My Kitchen

Choose the right type of tequila – Silver tequila is bright and clean, while reposado brings warmth from its time in oak barrels.
Salt lightly – A heavy salt rim can overwhelm; just enough adds contrast.
Balance your sweetness – If using store-bought grapefruit juice, you may need to adjust your sugar syrup.
Batch the base – Great for parties. Shake up a large batch (minus soda), then top off to order.
Infuse with spice – Add muddled jalapeño or chili-infused syrup for a spicy Paloma variation.

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Serve Alongside

If you're mixing up this Paloma, you might as well make it a fiesta. These bold, zesty dishes are just the thing to serve with your refreshing grapefruit cocktail:

Spicy Sausage Queso – Rich, cheesy, and kicked up with spicy sausage. It’s the kind of dip that disappears fast.

Homemade Tortilla Chips and Restaurant Style Salsa – Crispy, golden chips with that just-right saltiness and a bright, fresh salsa that tastes like your favorite Tex-Mex joint.

Deep Fried Scorpion Tails – Don’t let the name scare you—they’re just cheese and shrimp stuffed jalapeños, battered and fried to perfection. Crispy, spicy, and addictive.

Mexican Seafood Cocktail – Bright, briny, and served ice cold. This coastal classic is packed with shrimp, avocado, and a zippy tomato-lime sauce that makes the Paloma taste even fresher.

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Curious? You’re Not Alone

What’s the best type of tequila for a Paloma?
You can’t go wrong with tequila blanco for a crisp finish, but reposado tequila adds complexity from its aging in oak barrels. Choose one you enjoy sipping—this drink’s only as good as its base.

Can I use store-bought grapefruit juice?
Yes! Look for juice without added sugars and adjust your agave to taste. A splash of grapefruit soda helps mimic the fizz and sweetness of fresh-squeezed juice.

Do I need a cocktail shaker for a Paloma?
Not necessarily. You can mix it directly in a highball glass, but if you’re batching or want extra chill, a quick shake does the trick.

How do I make it spicy?
Try muddling fresh jalapeño in your cocktail shaker, or use a spicy syrup. A slice floated on top with your lime wedge works too.

Is a Paloma stronger than a classic margarita?
They’re usually about the same in alcohol content, with both using about 2 oz of tequila. The sweetness of the soda and bubbles make the Paloma feel lighter and more refreshing.

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What to Do with the Leftovers

• Batch the base (without soda or ice) and refrigerate up to 24 hours.
• Avoid pre-mixing soda, or it’ll go flat before serving.
• Freezing isn’t ideal, but you can blend everything (except soda) with ice for a frozen Paloma.
• Garnishes like lime wedges and grapefruit slices can be prepped ahead and chilled.

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Stick Around for Seconds!

If this Paloma made your tastebuds tap their toes, there’s more where that came from. Subscribe to my newsletterr and come back anytime for good food, good stories, and that front-porch feeling—no matter where you call home.

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