Paloma Recipe

Paloma Recipe

If you were to take a pop quiz on mixed drinks, the average cocktail enthusiast would be able to rattle off at least a half-dozen gin libations; ditto for rum, and quite possibly for whiskey.

Tequila? Not so much. Go ahead and take a point for the margarita—that's an easy one; and then there's the Tequila Sunrise, with its aura of floral shirts and Jimmy Buffett. Dedicated mixologists may cite the cassis-laden goodness of the Diablo, while others may guiltily offer up a Long Island Iced Tea. It's OK; we've all been there at one time.

To this small list, add a delightful contribution to the summer-satisfaction arsenal: the Paloma. Commonly found in regions where tequila is produced as well as consumed, the Paloma seems deceptively simple. In truth, this drink manages to cover the bases when it comes to flavor receptors, and its lively taste and gentle effervescence make it a great seasonal refresher. You may have to hunt down a good grapefruit soda (depending on your proximity to the nearest bodega), but trust me—you'll find more happiness with the Paloma than with any drink named for Long Island.

  • Yield:makes 1 cocktail


  • 2 ounces reposado tequila (be sure to use only 100 percent agave tequila)
  • 1/2 a lime, plus a wedge for garnish
  • Coarse salt
  • Grapefruit soda


  1. 1.

    Fill a 10-ounce Collins glass with ice. Juice the lime into the glass. Add reposado tequila and a pinch of coarse salt.

  2. 2.

    Top with grapefruit soda and stir gently to combine. Garnish with a lime wedge.