How to Make a Paloma
The Paloma is one of the best tequila drinks for real-world service because it is simple, bright, and almost impossible to overcomplicate. Tequila, lime, grapefruit soda, ice. That is the whole idea. When the balance is right, it is drier and more refreshing than a Margarita, and that is exactly why many bartenders reach for it first.
Ingredients
Blanco tequila keeps the drink crisp and peppery. Reposado works if you want a slightly softer version.
A little fresh lime keeps the soda from turning flabby. It is the edge that makes the drink feel intentional.
Use a soda with real grapefruit bitterness if possible. Jarritos is rounder. Fresca is drier. Both work.
Instructions
- 1
Fill a highball glass with ice.
Fill the glass fully with ice. This drink wants to stay long and cold.
- 2
Add tequila and lime juice.
Add tequila and lime first so the soda finishes the build cleanly.
- 3
Top with grapefruit soda (like Fresca or Jarritos).
Keep the final stir light. Grapefruit soda loses lift quickly if you beat it up.
- 4
Stir gently.
Fresh lime garnish is enough. The drink already does a lot with very little.
- 5
Garnish with a lime wedge.
Bartender Tips
- ★If the soda is very sweet, a pinch of salt can rescue the whole build.
- ★The Paloma is often the right recommendation for guests who say Margaritas are too sour.
- ★Good ice matters. A watery Paloma feels dead in minutes.
Variations
Salted Paloma
Add a half salt rim or a pinch of salt in the glass to sharpen the grapefruit and tequila together.
Spicy Paloma
Add jalapeno slices or a chili tincture for heat. Keep the spice below the citrus, not above it.
Mezcal Paloma
Replace some or all of the tequila with mezcal for smoke and a slightly more serious finish.
Why Bartenders Reach for It
The Paloma is low effort but high reward. It drinks fast, looks clean, and does not ask much of the guest. It also scales well for high-volume tequila bars because the build is simple and the profile is broadly appealing without becoming bland.
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