Made in a flash, ready for savoring
A summer drink in a class of its own
Summer fun never gets old — especially effortless fun. The Paloma delivers on all levels. It combines sweet, sour, salty, and booze to pass long days.
Interestingly enough, Paloma is Spanish for dove. While we’re in our lesson, pomelo means grapefruit, and it’s a crucial part of what makes this drink so tropical. Hosts often leave ingredients around for guests to mix their own, with tiny tequila bottles, salt plates, and juice all around.
Whether in Acapulco, Austin, or Ann Arbor this summer, it’s the right drink for sipping in the sun. Especially shoulder-to-shoulder with friends (or soon-to-be friends). Give the spicy margaritas the weekend off and try the Paloma way next.
Paloma cocktail ingredients:
- Kosher salt
- 1 grapefruit
- 2 ounces fresh grapefruit juice (¼ cup)
- ½ ounce fresh lime juice (1 tablespoon)
- 1 teaspoon sugar
- 2 ounces mezcal or tequila (¼ cup)
- 2 ounces club soda (¼ cup)
- Agave, to taste
Paloma cocktail recipe:
First things first: Rub the grapefruit wedge around the rim of a highball or margarita glass. Dip it into a small salt plate. Add tequila, grapefruit juice, sparkling water, lime juice, and sweetener. This recipe swaps traditional grapefruit soda for juice and sparkling water.
Stir to combine. Lime juice teams with grapefruit juice for tartness. Increase the agave or simple syrup dose to taste. It’s included here to offset the sour citrus taste. The right balance is the one you love.
Add ice to fill the glass. Sweeten again to taste, and garnish with a grapefruit or lime wedge. Is yours too strong? Let it rest for a minute so the ice can melt. You could also add sparkling water for the same effect.
Get creative. Soak a few jalapeño slices in your tequila for 15 minutes before preparing your Paloma. Find your niche, and enjoy this summer cocktail as you like it.