Overview
The paloma is a highball-style tequila drink usually made with lime and grapefruit soda, sometimes with fresh grapefruit juice and sparkling water. It is often described as lighter and more quaffable than a margarita, with a bitter-citrus snap and a cooling salty rim when served in the classic style.
Origin and history
The paloma is widely regarded as one of Mexico’s defining tequila cocktails, with its popularity often associated with the increased availability of grapefruit soda in Mexico during the mid‑20th century. It became a national favorite in part because it is simpler and can be more refreshing than a margarita.
What goes in it
The drink is built around blanco tequila, a Mexican grapefruit soda such as Jarritos Toronja or Squirt, fresh lime juice, and a salt rim. Some versions also add a pinch of salt directly to the glass.
How it’s made
Build the drink directly in a highball glass over ice. Squeeze fresh lime juice, add tequila, then top with grapefruit soda and stir gently. The rim is typically moistened with lime and dipped in salt.
When and how to drink it
The paloma is commonly enjoyed as an afternoon or aperitivo drink, especially in warm weather. It pairs naturally with tacos, ceviche, aguachile, and grilled chicken.
Variations
- Fresh grapefruit paloma: uses freshly squeezed grapefruit juice and sparkling water instead of soda.
- Mezcal paloma: substitutes mezcal for tequila for a smokier profile.
- Spicy paloma: adds sliced jalapeño or uses a chili-salt rim.
- Brand-specific paloma: made with Jarritos Toronja or Squirt, each producing a slightly different sweetness and carbonation level.
Where in LA
Palomas are ubiquitous in Mexican restaurants and bars across Los Angeles. Mercado La Paloma, a community market in South LA, shares the name “paloma” but no direct connection to the cocktail is documented; the drink itself is widely available citywide.
Cross-cuisine context
The paloma belongs to the family of citrus-and-soda highballs. It is functionally analogous to the Peruvian Chilcano de Pisco, another long highball built with a spirit, citrus, and a carbonated mixer. Outside Latin America, a similar structure appears in the Greyhound (vodka and grapefruit juice). While the grapefruit-soda combination is particularly associated with Mexican cocktail culture, comparable highball drinks exist in other traditions.