Paloma Cocktail
The Paloma cocktail is a refreshing, citrusy Mexican drink made with tequila, grapefruit, lime, and ice, with a light salty touch that balances the flavors.
Equipment
- 1 One tall glass (highball style — trust me, it matters for the fizz)
- 2 A small mixing spoon
- 3 Optional cocktail shaker (I use it only when I feel dramatic)
- 4 Knife + cutting board (for lime slices)
- 5 Ice tray or ice scoop
- 6 Small plate for salt rim (if you’re in the mood)
Ingredients
60 ml tequila (I prefer blanco — cleaner taste)
90–120 ml grapefruit soda or fresh grapefruit juice + splash soda
15 ml fresh lime juice
1–2 tsp simple syrup or honey (optional — depends on mood)
Pinch of salt (inside or rim — your call)
Ice cubes — lots of them
Lime wedge or grapefruit slice… if you feel fancy
Instructions
Salt the rim (optional)
- Rub a lime wedge on the rim → dip into salt.
- Some days I skip it. Some days I go full “fiesta mode.” Your vibe, your rules.
Fill the glass with ice
- Don’t be shy. Paloma loves cold.
Add tequila + lime juice
- Give a tiny stir. I always pause here and smell it… weird habit.
Pour in grapefruit soda or juice
- Slowly — so the fizz doesn’t run away like an excited puppy.
Taste test moment (important!)
- Too tart? Add a drop of syrup.
- Too sweet? More lime.
- Balance matters — but not perfection. Just nice.
Garnish + sip
- And yeah… trust me… first sip is a mini-holiday.
Notes
Use fresh lime juice for the best flavor — trust me, it makes a difference. If your grapefruit tastes extra tart, add a tiny bit of simple syrup or honey and adjust to taste. Always add the soda at the end so the fizz stays alive. Lots of ice is key — Paloma tastes best super chilled