Paloma
Tequila and grapefruit soda with a squeeze of lime. Slightly bitter, very refreshing, almost impossible to get wrong.
Built in glass · Highball · Easy · about 2 minutes · about 10% ABV
Ingredients
- 50 ml Tequila (blanco)
- 15 ml Fresh lime juice
- 120 ml Grapefruit soda
- Lime wedge (garnish)
Method
- Ice the glass
- Pour 50 ml tequila (blanco) into the glass
- Add 15 ml fresh lime juice
- Top with 120 ml grapefruit soda
- Stir once
- Garnish
Tip
A pinch of salt in the glass lifts the grapefruit.
About the Paloma
The Paloma ("dove") is Mexico's favourite tequila highball, made with grapefruit soda. Its origin is unclear. It is often linked to the arrival of grapefruit sodas in Mexico in the mid-20th century, and Don Javier Delgado Corona of La Capilla in Tequila is often named as a champion of the drink.
The fizz and Collins family. Tall, sour and fizzy drinks became popular in the second half of the 1800s, once soda water was easy to get. Jerry Thomas printed the Tom Collins in 1876, the Gin Fizz was a craze in New Orleans and the Rickey was born in Washington, D.C. in the 1880s. They all add soda to a sour to make it long and refreshing.
Paloma FAQ
What's in a Paloma?
50 ml tequila (blanco), 15 ml fresh lime juice, 120 ml grapefruit soda, garnished with lime wedge.
How strong is a Paloma?
About 10% ABV once mixed with ice, which is 1.6 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Paloma?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Paloma in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
