Master the refreshing Paloma cocktail with this authentic recipe using tequila, fresh grapefruit, lime, and a splash of soda. It’s the ultimate Mexican highball — zesty, balanced, and perfect for sunny days, spicy food, and casual entertaining.
Optional salt rim: Rub the rim of a tall glass with lime and dip in coarse salt.
Fill the glass with ice (cubed or crushed).
Add tequila, grapefruit juice, lime juice, and simple syrup.
Stir gently to combine.
Top with chilled club soda or sparkling water.
Garnish with a grapefruit wedge or lime wheel.
Grilled fish tacos or carne asada
Ceviche with lime and chili
Chili-lime popcorn or tortilla chips with salsa
Street corn (elote)
Coconut flan or citrus tart
The Paloma’s acidity and subtle bitterness make it perfect with salty, spicy, and citrus-heavy dishes.
Fresh grapefruit juice makes a huge difference — bottled is fine but choose a quality one with no added sugar.
For a more traditional version, use Jarritos Toronja (Mexican grapefruit soda) instead of juice + soda.
Adjust sweetness based on your grapefruit — some are more bitter than others.
Blanco tequila is standard, but reposado adds soft oak depth.
Make it spicy: Muddle a few jalapeño slices in the shaker for a kick.
Though lesser known than the Margarita outside Mexico, the Paloma is actually more popular within the country. Its name means “dove,” and it's a light, effervescent highball that beautifully showcases the flavors of tequila and grapefruit.
1 servings