What does paloma taste like?

It tastes of tequila with a refreshing grapefruit base, balanced by the acidity of lime and the salty touch of the rim. The natural bitterness of grapefruit balances the sweetness of the soda and the herbaceous notes of agave, creating a sophisticated sweet-sour profile. It is more subtle and less sweet than a margarita, with a more grown-up and refreshing profile. It is distantly reminiscent of a Mediterranean grapefruit cocktail, but with the characteristic strength of Mexican blue agave tequila.

What is the difference between a paloma and a margarita?

The paloma uses tequila with grapefruit soda, lime juice and salt; the margarita uses tequila with lime juice, Cointreau or triple sec and salt on the rim. The paloma is lighter, more refreshing and sweet-bitter; the margarita is more concentrated, acidic and has a more alcoholic profile. The paloma is served in a tall glass with ice and soda; the margarita in a coupe or old-fashioned glass with ice and without soda. They are different cocktails from the same tequila universe.

Where does the paloma come from?

It is originally from Jalisco, Mexico, possibly Tequila or Guadalajara, during the first half of the 20th century. One of the most popular attributions is to bartender Javier Delgado Corona, the historic owner of the La Capilla bar in Tequila, Jalisco, during the 1950s. The popularisation of Squirt soda (1938 USA, 1955 Mexico) was key to consolidating the modern recipe. Before, it was made with natural grapefruit juice and sparkling water, a technique that survives among purists.

What type of tequila should be used?

100% blue agave blanco tequila is the most recommended option for its clean herbaceous profile that combines perfectly with grapefruit. Reposado tequila also works, adding soft woody notes. Anejo tequila is excessive for a paloma. Recognised brands: Don Julio, Patron, Tequila Ocho, Tres Generaciones, Herradura, El Tesoro. Mixto tequila (not 100% agave) works but loses aromatic complexity. The important thing is that it is authentic tequila with protected designation of origin, not generic agave spirits.

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Paloma: the Mexican cocktail of tequila and grapefruit

What is it?

The paloma is one of the most popular Mexican cocktails and, according to many specialists, the most consumed in Mexico, ahead of the margarita. It is made with blanco or reposado tequila, fresh lime juice, salt on the rim of the glass and is topped up with grapefruit soda (traditionally Squirt in its classic version), served with ice in a tall glass. Its flavour combines the herbaceous strength of tequila with the slightly bitter acidity of grapefruit, the citrus touch of lime and the salty note of the rim, producing a refreshing, balanced and very aromatic drink. It is an emblematic drink of Mexican cantinas, bars and restaurants, especially in Jalisco, where tequila has its protected designation of origin. Its light, sweet-sour and not-too-sweet profile makes it particularly suitable to accompany Mexican food, seafood, grills and tacos. It is considered the flagship contemporary Mexican cocktail.

Origin and history

The exact origin of the paloma is disputed, but the most accepted version places it in Jalisco during the first half of the 20th century, possibly in Tequila or Guadalajara. Some sources attribute its creation to bartender Don Javier Delgado Corona, the historic owner of La Capilla in Tequila, Jalisco, during the 1950s. Another legend relates the name to the popular song 'La Paloma' by Sebastian Yradier, very popular in 19th-century Mexico. The popularisation of Squirt, a grapefruit soda launched in the United States in 1938 and marketed in Mexico from the 1950s, was key to the consolidation of the modern recipe; before Squirt, the paloma was made with natural grapefruit and sparkling water, a technique many purists still prefer. Larousse Cocina identifies the paloma as one of the most representative cocktails of Mexican mixology. The protected designation of origin for tequila, granted in 1974 and protected by the Tequila Regulatory Council (CRT), guarantees that the tequila used in a paloma meets specific quality standards and the Jalisco geographical origin.

Characteristic ingredients

The essential ingredients are: 100% agave blanco or reposado tequila (preferably, although mixto tequila is also used), grapefruit soda (Squirt is the classic, also Fresca or Jarritos toronja), fresh Mexican lime juice, coarse salt for the frosted rim and plenty of ice. Preparation is direct: rim a tall glass with lime and salt on a small plate; fill with ice; add tequila (45 to 60 ml), the juice of half a lime and top up with grapefruit soda. Decorate with a slice of grapefruit or lime. For the gourmet or purist version: fresh pink grapefruit juice, lime juice, light simple syrup, reposado tequila and a touch of sparkling water; this version is more complex in flavour and less sweet than the soda version. Contemporary variants: mezcal paloma (with mezcal instead of tequila); pink paloma (with pink grapefruit and a touch of grenadine); jalapeno paloma (macerated jalapeno for a spicy version); organic paloma with agave syrup instead of soda. The usual proportion is 60 ml of tequila, 30 ml of lime juice and 180 ml of grapefruit soda.

Cultural significance

The paloma is the most consumed Mexican cocktail in its own country, considered by international specialists to be Mexico's true flagship cocktail, ahead of the margarita (more popular in the United States). The culture of tequila and the cocktail tradition derived from it form a recognised cultural heritage: the agave landscape of Jalisco was declared a UNESCO World Heritage Site in 2006, covering the blue agave fields and the traditional industrial facilities of the municipalities of Tequila, Arenal, Amatitan and Magdalena. The tequila industry generates jobs for more than seventy thousand people in Jalisco and neighbouring states with protected designation of origin, according to data from the Tequila Regulatory Council. The paloma has become an ambassador for Mexican tequila around the world: award-winning bartenders in London, New York, Tokyo and Madrid include it on their menus as an introduction to tequila for audiences not familiar with the spirit. The tequila designation of origin, one of the first in Latin America (1974), protects the authenticity of the product and preserves traditional Jalisco techniques.

Related recipes

Now that you know what it is, try cooking it at home with our step-by-step recipes:

Hibiscus Water with Mezcal (Agua de Jamaica con Mezcal)

Ingredients to cook it

Find where to buy authentic ingredients in Mexican shops in the US:

Frequently asked questions

What does paloma taste like?: It tastes of tequila with a refreshing grapefruit base, balanced by the acidity of lime and the salty touch of the rim. The natural bitterness of grapefruit balances the sweetness of the soda and the herbaceous notes of agave, creating a sophisticated sweet-sour profile. It is more subtle and less sweet than a margarita, with a more grown-up and refreshing profile. It is distantly reminiscent of a Mediterranean grapefruit cocktail, but with the characteristic strength of Mexican blue agave tequila.
What is the difference between a paloma and a margarita?: The paloma uses tequila with grapefruit soda, lime juice and salt; the margarita uses tequila with lime juice, Cointreau or triple sec and salt on the rim. The paloma is lighter, more refreshing and sweet-bitter; the margarita is more concentrated, acidic and has a more alcoholic profile. The paloma is served in a tall glass with ice and soda; the margarita in a coupe or old-fashioned glass with ice and without soda. They are different cocktails from the same tequila universe.
Where does the paloma come from?: It is originally from Jalisco, Mexico, possibly Tequila or Guadalajara, during the first half of the 20th century. One of the most popular attributions is to bartender Javier Delgado Corona, the historic owner of the La Capilla bar in Tequila, Jalisco, during the 1950s. The popularisation of Squirt soda (1938 USA, 1955 Mexico) was key to consolidating the modern recipe. Before, it was made with natural grapefruit juice and sparkling water, a technique that survives among purists.
What type of tequila should be used?: 100% blue agave blanco tequila is the most recommended option for its clean herbaceous profile that combines perfectly with grapefruit. Reposado tequila also works, adding soft woody notes. Anejo tequila is excessive for a paloma. Recognised brands: Don Julio, Patron, Tequila Ocho, Tres Generaciones, Herradura, El Tesoro. Mixto tequila (not 100% agave) works but loses aromatic complexity. The important thing is that it is authentic tequila with protected designation of origin, not generic agave spirits.