📝 About This Recipe
While the Margarita claims the fame, the Paloma is the true darling of Mexico, offering a sophisticated balance of tart, salty, and sweet flavors. This refreshing highball marries the earthy notes of premium agave tequila with the bright, bitter-sweet punch of fresh grapefruit and a signature effervescent finish. It is the quintessential sunset companion, designed to transport your senses to a breezy Oaxacan terrace.
🥗 Ingredients
The Spirit and Base
- 2 ounces Blanco Tequila (100% Blue Agave for the cleanest flavor)
- 2 ounces Fresh Grapefruit Juice (Ruby Red variety preferred, freshly squeezed)
- 1/2 ounce Fresh Lime Juice (Freshly squeezed for essential acidity)
- 1/4 ounce Agave Nectar (To balance the grapefruit's bitterness)
The Effervescence
- 3-4 ounces Grapefruit Soda (Mexican brands like Jarritos or Squirt are traditional)
- 1 splash Club Soda (Optional, for extra crispness)
The Rim and Garnish
- 1 tablespoon Kosher Salt or Tajín (For rimming the glass)
- 1 piece Grapefruit Wedge (Thinly sliced for visual appeal)
- 1 piece Fresh Rosemary Sprig (Optional, for an aromatic twist)
- 1 cup Ice Cubes (Large, clear cubes are best for slow melting)
👨🍳 Instructions
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1
Begin by chilling your highball glass in the freezer for 5 minutes to ensure the cocktail stays crisp from the first sip.
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2
Prepare the rimming station by placing the salt or Tajín on a small, flat saucer in an even layer.
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3
Run a small wedge of lime around the outer rim of the chilled glass to create a sticky surface for the salt.
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4
Gently press and roll the outer edge of the glass into the salt, ensuring a light, even coating; avoid 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 the 2 ounces of fresh grapefruit juice and 1/2 ounce of lime juice to the shaker.
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7
Add a small handful of ice to the shaker and give it a brief, vigorous shake for about 5 seconds—just enough to chill and emulsify the agave.
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8
Fill your salt-rimmed highball glass to the brim with fresh, large ice cubes.
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9
Strain the tequila and juice mixture from the shaker into the prepared glass.
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10
Top the glass with the grapefruit soda, pouring slowly to maintain the carbonation.
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11
Use a long bar spoon to gently lift the ingredients from the bottom once or twice; do not over-stir or you will lose the bubbles.
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12
Add a splash of club soda if you prefer a less sweet, more effervescent finish.
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13
Garnish with a fresh grapefruit wedge perched on the rim or tucked into the glass.
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14
If using rosemary, slap the sprig against your palm to release the oils before placing it in the glass for an incredible aromatic experience.
💡 Chef's Tips
Always use fresh-squeezed juice; bottled grapefruit juice often lacks the bright acidity needed to cut through the tequila. If you find the drink too bitter, increase the agave nectar by a teaspoon to mellow the pithy notes of the grapefruit. For a smoky variation, swap the Blanco Tequila for a Mezcal Espadín to add a beautiful campfire depth. Avoid crushed ice as it melts too quickly and will dilute the delicate carbonation of the soda. Rim only half the glass so your guests can choose whether they want a hit of salt with every sip.
🍽️ Serving Suggestions
Pair with spicy Aguachile or Ceviche to complement the citrus notes. Serve alongside warm tortilla chips and a chunky, salted guacamole. Excellent with grilled fish tacos topped with a mango salsa. Pairs beautifully with spicy pork carnitas, as the acidity cuts through the richness of the meat. Enjoy as a refreshing afternoon aperitif during a summer BBQ.