📝 About This Recipe
While the Margarita claims the fame, the Paloma is the true beloved highball of Mexico, offering a sophisticated balance of tart, salty, and bittersweet notes. This recipe elevates the classic by using fresh-squeezed ruby red grapefruit juice and a touch of agave nectar to bridge the earthiness of premium tequila with the effervescence of grapefruit soda. It is the ultimate refreshing cocktail, designed to transport your senses to a breezy coastal cantina at golden hour.
🥗 Ingredients
The Base Spirits & Sweeteners
- 2 ounces Blanco Tequila (100% blue agave, chilled)
- 1/4 ounce Light Agave Nectar (or simple syrup)
- 1/2 teaspoon Mezcal Joven (optional, for a subtle smoky rinse)
The Citrus & Bubbles
- 1 ounce Fresh Ruby Red Grapefruit Juice (strained of heavy pulp)
- 1/2 ounce Fresh Lime Juice (freshly squeezed)
- 3-4 ounces Grapefruit Soda (such as Jarritos, Squirt, or Fever-Tree)
The Rim & Garnish
- 1 tablespoon Kosher Salt (for the rim)
- 1/2 teaspoon Chili Powder or Tajín (optional, for a spicy rim)
- 1 piece Grapefruit Wedge (freshly sliced)
- 1 sprig Fresh Rosemary Sprig (slapped to release oils)
- 1 piece Dehydrated Lime Wheel (for aesthetic flair)
- 1 cup Ice Cubes (large, clear cubes preferred)
👨🍳 Instructions
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1
Place a highball glass or a traditional clay 'cantarito' cup in the freezer for 5-10 minutes to ensure it is perfectly chilled.
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2
On a small flat plate, combine the kosher salt and Tajín (if using). Mix them evenly with a finger.
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3
Take a lime wedge and run it around half of the rim of the chilled glass; leaving half the rim bare allows the drinker to control the salt intake.
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4
Press the moistened rim into the salt mixture at a 45-degree angle, coating the outside edge cleanly without getting salt inside the glass.
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5
In a cocktail shaker (without ice yet), combine the 2 ounces of Blanco tequila and 1/4 ounce of agave nectar.
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6
Add 1 ounce of fresh grapefruit juice and 1/2 ounce of lime juice to the shaker.
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7
Fill the shaker halfway with ice and shake vigorously for just 5-8 seconds; you want to chill the ingredients without over-diluting them before the soda is added.
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8
Fill your prepared, salt-rimmed glass to the top with fresh, large ice cubes.
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9
Strain the contents of the shaker into the glass, leaving about 2 inches of space at the top.
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10
Slowly top the drink with the chilled grapefruit soda. The carbonation will naturally mix the layers.
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11
Use a long bar spoon to gently lift the bottom ingredients once—do not stir aggressively or you will lose the bubbles.
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12
Garnish with a fresh grapefruit wedge tucked into the ice and a dehydrated lime wheel.
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13
Take the rosemary sprig, slap it against the back of your hand to aromaticize it, and place it in the glass so the scent hits the nose with every sip.
💡 Chef's Tips
Use 100% Blue Agave tequila to avoid a harsh 'sugar' headache and ensure a clean flavor profile. Always use fresh-squeezed citrus; bottled grapefruit juice often has a bitter, metallic aftertaste that ruins the brightness. If you prefer a drier cocktail, omit the agave nectar and use a premium dry grapefruit soda like Fever-Tree. For a smoky variation, replace 1/2 ounce of the tequila with a mezcal espadín. Make sure your soda is ice-cold before pouring to maintain maximum carbonation.
🍽️ Serving Suggestions
Pair with spicy fish tacos topped with mango salsa to complement the citrus notes. Serve alongside a bowl of warm, salted tortilla chips and chunky guacamole. Excellent with ceviche or any raw seafood preparation featuring lime and cilantro. Pairs beautifully with grilled elote (Mexican street corn) dusted with cotija cheese. Enjoy as a refreshing brunch alternative to the Mimosa.