Paloma Cocktail Recipe

Written by: Yuri Jones
July 8, 2025

Image source: Proof & Grain

Prep Time

3 minutes

Servings

1

Glassware

Highball Glass

Ingredients

2 oz blanco tequila (60 ml)
2 oz fresh grapefruit juice (60 ml)
0.5 oz fresh lime juice (15 ml)
0.5 oz agave syrup (15 ml)
1–2 oz soda water (30–60 ml), to top
Ice
Coarse salt (optional, for rim)
Grapefruit wedge or lime wheel, for garnish

Tools

Check out our official Product Recommendations.

Jigger
Citrus juicer
Bar spoon
Paring knife (for garnish)

Directions

(Optional) Run a lime wedge around the rim of your glass and dip in coarse salt.
Fill glass with ice and add tequila, grapefruit juice, lime juice, and agave syrup.
Stir to combine.
Top with soda water and garnish with a grapefruit wedge or lime wheel.

Mixologist's Notes

Use fresh grapefruit juice for brightness, or grapefruit soda for convenience.
Adjust agave to taste; grapefruit juice varies in sweetness.
A salted rim is optional but elevates the whole drink.

Flavor Profile

Zesty, crisp, and lightly bitter with sweet citrus notes and a smooth agave finish.

Mix Easy: 199 Cocktails to Master at Home [eBook]

$3.99

Paloma Cocktail Recipe Poster

$39.00

About the Paloma cocktail

The Paloma is Mexico’s most beloved tequila cocktail, and somehow still flies under the radar compared to the Margarita.

While its precise origin is debated, most agree the Paloma gained popularity in the mid-20th century, likely in the region of Jalisco, the heartland of tequila. Some credit Don Javier Delgado Corona, legendary owner of La Capilla bar, with its creation, though this remains unconfirmed.

Made with tequila and grapefruit soda, it’s light, fizzy, and wildly refreshing.

Why the Paloma Wins on Simplicity and Flavor

The Paloma cocktail recipe is vibrant and easygoing.

It combines earthy, citrus-forward tequila with bright, bitter-sweet grapefruit soda and a hit of lime. A salted rim adds extra depth, making every sip pop. It’s like sunshine in a glass - with a kick.

Best of all, it’s a breeze to make. No shaking, no muddling; just pour, stir, and sip.

Riffs, Garnishes, and Pairings That Work

Want to jazz it up? You’ve got options.

Use fresh grapefruit juice and soda water for a cleaner profile.
Add a splash of agave or simple syrup for balance.
Use mezcal instead of tequila for a smoky twist.
Try chili salt on the rim for a spicy kick.

The Paloma pairs wonderfully with Mexican fare. Think grilled shrimp tacos, carnitas, esquites, or guacamole. It also cuts through rich, fatty dishes with ease thanks to its acidity and bubbles.