- Method
- Built
- Glassware
- Highball
- Ice
- Cubed ice
- Time
- 2 min
Paloma
The tequila highball Mexico drinks at home, at the fonda and on the beach. Grapefruit, lime and salt: refreshing, bittersweet and easy to make.
Ingredients
- 50 mlBlanco tequila
- 15 mlLime juice
- 1 pinchFine sea salt
- top (120 ml)Grapefruit soda
- 1 pieceGrapefruit wedge
Volume before dilution: 65 ml
Step by step
- 1
Rim the glass with salt if you like and fill it with ice.
- 2
Add the tequila, lime juice and pinch of salt.
- 3
Top with grapefruit soda and stir gently.
- 4
Garnish with the grapefruit wedge.
GarnishGrapefruit or lime wedge; optional salt rim
Flavor profile
Story
Its origin is undocumented. It grew popular alongside grapefruit sodas in mid-20th-century Mexico; some accounts link it to Don Javier Delgado Corona of La Capilla, without firm evidence.
Technical notes
The pinch of salt is the secret: it lifts the grapefruit and softens its bitterness. Pour the soda slowly down the side of the glass to keep the fizz.
Serving
Ice cold, by day, with antojitos.
Origin
Uncertain origin · mediados del siglo XX / mid-20th century · Jalisco, Mexico (probable)
No documented creator or date; circulating attributions are unconfirmed.
Variations
Paloma fresca
Fresh grapefruit juice, a little syrup and soda water.
Substitutions
- Mezcal instead of tequila for a smoky Paloma.
- Rim with chile salt.
Pairings
- Carnitas tacos
- Mexican shrimp cocktail
Techniques
Clarification
Agar Clarification
A loose agar gel traps pulp and solids from juices and mixes; breaking or thawing it releases a clean, dairy-free liquid.
Advanced · 6 min read
Syrups, cordials & shrubs
Shrubs
A shrub combines fruit, sugar and vinegar into a tart, fruity syrup that adds acidity without citrus and shines in highballs and non-alcoholic drinks.
Beginner · 4 min read
Infusions & tinctures
Infusions and Tinctures
Pulling flavor from chiles, fruit, herbs or spices into a spirit or syrup. The key is controlling time, ratio and proof, and tasting often.
Beginner · 6 min read
Carbonation
Forced Carbonation
Dissolving CO₂ under pressure into a cocktail or ingredient for fine, lasting bubbles. It requires very cold, clear liquid and pressure-rated equipment.
Advanced · 6 min read
Molecular mixology
Molecular Mixology
Spherification, gels and other modernist techniques change the form a flavor takes. They work when they improve the experience, not just when they surprise.
Professional · 7 min read
Texture
Texture Modification
Saline solutions, acid adjustment, viscosity and dilution control are quiet tools that change how a cocktail feels in the mouth.
Advanced · 6 min read
Garnishes
Dehydrated Garnishes
Citrus wheels and fruit dried at low temperature make aromatic, long-lasting garnishes with less waste.
Beginner · 4 min read
Where to drink it
One drink. One bar. One story.
The cantina Paloma, done right
It doesn't need modern technique: it needs fresh grapefruit, good tequila and cold ice.
Community reviews
Editorial and community ratings are calculated separately. No sponsorship ever influences them.
Nothing here yet.
Rate a bar or a cocktail with clear criteria.
Sources
Version 1 · Updated October 20, 2026