Paloma: what's in the cocktail, recipe and origin

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 over 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 highly aromatic drink. It is an emblematic drink of Mexican cantinas, bars and restaurants, especially in Jalisco, where tequila has its designation of origin. Its light, sweet-and-sour, low-sweetness profile makes it especially suited to accompanying Mexican food, seafood, barbecues 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 twentieth century, possibly in Tequila or Guadalajara. Some sources attribute its creation to the bartender Don Javier Delgado Corona, the historic owner of La Capilla in Tequila, Jalisco, during the 1950s. Another legend links the name to the popular song 'La Paloma' by Sebastián Yradier, very popular in nineteenth-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 soda water, a technique that many purists still prefer. Larousse Cocina identifies the paloma as one of the most representative cocktails of Mexican mixology. The tequila designation of origin, granted in 1974 and protected by the Tequila Regulatory Council (CRT), guarantees that the tequila used in the paloma meets specific standards of quality and Jalisco geographical origin.

Characteristic ingredients

The essential ingredients are: blanco or reposado tequila 100 per cent agave (preferably, although mixto tequila is also used), grapefruit soda (Squirt is the classic, also Fresca or Jarritos grapefruit), fresh Mexican lime juice, coarse salt for rimming the edge and plenty of ice. Preparation is direct: the edge of a tall glass is rimmed with lime and salt on a small plate; it is filled with ice; tequila is added (45-60 ml), the juice of half a lime, and it is topped up with grapefruit soda. It is garnished with a slice of grapefruit or lime. For the gourmet or purist version: fresh pink-grapefruit juice, lime juice, a light simple syrup, reposado tequila and a touch of soda 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); jalapeño paloma (macerated jalapeño 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 the true flagship cocktail of Mexico, ahead of the margarita (more popular in the United States). The culture of tequila and the mixology derived from it make up a recognised cultural heritage: the agave landscape of Jalisco was declared a World Heritage Site by UNESCO in 2006, covering the blue-agave fields and the traditional industrial facilities of the municipalities of Tequila, Arenal, Amatitán and Magdalena. The tequila industry generates jobs for more than seventy thousand people in Jalisco and neighbouring states with the 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 unfamiliar 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.

Frequently asked questions

What does a paloma taste like?

It tastes of tequila with a refreshing grapefruit undertone, 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 the agave, creating a sophisticated sweet-and-sour profile. It is subtler and less sweet than the margarita, with a more grown-up, refreshing profile. It distantly recalls 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 contains tequila with grapefruit soda, lime juice and salt; the margarita contains tequila with lime juice, Cointreau or triple sec, and salt on the rim. The paloma is lighter, more refreshing and sweet-and-sour-bitter; the margarita is more concentrated, tart and with a stronger 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 no soda. They are distinct cocktails from the same tequila universe.

Where does the paloma come from?

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

What kind of tequila should be used?

Blanco tequila 100 per cent blue agave is the most recommended option for its clean herbaceous profile that pairs perfectly with grapefruit. Reposado tequila works too, adding soft woody notes. Añejo tequila is excessive for a paloma. Recognised brands: Don Julio, Patrón, Tequila Ocho, Tres Generaciones, Herradura, El Tesoro. Mixto tequila (not 100 per cent agave) works but loses aromatic complexity. What matters is that it is authentic tequila with the designation of origin, not generic agave spirits.