Why you are pouring this tonight
Australia adopted the Margarita. Mexico drinks the Paloma. The Margarita gets the press. The Paloma gets drunk on a Tuesday. One of these is telling us something.
The Paloma is lighter, longer, fizzier, and more forgiving than a Margarita. It is a full-length summer drink that pairs with tacos better than any other cocktail on the planet because it was born to pair with tacos. It is also bulletproof: three ingredients, no shaker required, and it covers for a bad tequila in a way the Margarita absolutely does not.
If you are having people over for Mexican and you do not want to stand behind a shaker for an hour, pour Palomas. Everyone wins.
What you need
60 ml blanco tequila. Blanco is the right call here. The bright citrus and pepper of unaged tequila is exactly what you want against grapefruit soda. Reposado works but wastes the cask character. El Jimador Blanco, Olmeca Altos Blanco, or a premium 1800 Silver all do the job. Around $55 to $75.
15 ml fresh lime juice. One lime squeezed over the sink. Three seconds of work. Fresh is essential, same rule as the Margarita. Bottled lime will wreck it.
150 ml pink grapefruit soda. This is the big call. Jarritos Toronja is the classic Mexican choice and widely available in Australia now. San Pellegrino Pompelmo is a more upmarket option with a slightly less sweet profile. Capi’s Blood Orange and Mandarin comes remarkably close and is Australian made. Avoid anything that says “grapefruit flavoured” in tiny print, you want actual grapefruit juice in there.
Flaky sea salt for the rim. Murray River pink salt is gorgeous. Any flake salt works. Table salt on a Paloma is still a crime against Mexico.
A tall highball glass. Lots of ice. Filled to the top.
How to make it
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Salt the rim. Rub a cut lime around the outside of a highball glass. Dip in flaky salt. Outside only. Same rule as the Margarita.
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Fill with ice. Right to the top. More ice, slower dilution.
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Add the tequila and lime juice. Straight over the ice, no shaker needed.
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Top with grapefruit soda. Slowly, down the side. Fill almost to the top.
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Stir once gently. One lift with a bar spoon. You want to preserve the bubbles.
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Garnish. Thin wheel of pink grapefruit wedged on the rim, a lime wedge if you want extra acid. Drink straight away.
Dinners that pair with this
What to cook when this is in the glass.
Beef barbacoa tacos
Grapefruit cuts the fat, tequila matches the smoke.
Grilled chicken with mole
The Paloma is the drink that makes chilli feel lighter.
Fish tacos with slaw
Citrus plus citrus plus salt. Obvious. Right.
Roast pork with crackling
Fat needs bitterness. Grapefruit is bitterness with a smile.
Charred corn with lime butter
Side-dish pairing. Both lean sweet-savoury-sour.
Three variations worth knowing
Same frame, different paint.
Chilli Paloma cocktail variation” loading=”lazy” />Chilli Paloma
Rim with tajin. The salt-chilli border fits grapefruit perfectly.
Pink Paloma cocktail variation” loading=”lazy” />Pink Paloma
Swap white grapefruit for ruby red. Sweeter, less bitter, a brunch version.
Bottles worth buying for this
$60 blanco tequila is enough. The grapefruit soda is carrying so much of the flavour here that a premium tequila is genuinely wasted. Save your sipping tequila for neat pours.
Jarritos comes in a 370 ml glass bottle, about $3, and covers two servings. Stock a six-pack before summer.
Jarritos Toronja (Grapefruit Soda)
The grapefruit soda that makes a Paloma a Paloma. Cane sugar, natural flavours, 370 ml glass bottle, about $3 each. One bottle covers two drinks and you can buy it at most Mexican grocers and bigger independent bottle shops.
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Paloma
Ingredients
Method
- Optional: salt the rim of a highball glass. Fill with ice.
- Add tequila, lime juice and a pinch of flaky salt. Stir briefly.
- Top with grapefruit soda. Stir once, gently.
- Garnish with grapefruit or lime. Serve.