Classic cocktail · Guided recipe

Paloma

The Paloma — tequila and grapefruit soda — is what people in Mexico actually drink more often than margaritas. It is refreshing, slightly bitter, and almost impossible to get wrong.

Preparation~2 minSuper easyStrengthMediumabout 12% ABVMethodBuilt in glass6 guided stepsIngredients3Tall (highball) glass

Highball

In the glassTequila (blanco) · Fresh lime juice · Grapefruit soda

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Make it with guidanceOne clear action at a time, with timers built in.

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What goes in

Ingredients

An empty clear highball glass with tall straight sides and a substantial base. — Serving glassHighball glass

Set up before you pour

Use a highball glass.

The tall, straight shape leaves room for plenty of ice and mixer while keeping a long drink lively.

Standard size: 350 ml11¾ oz
Ice & serve: Fill it with fresh ice cubes.
If you don’t own one: Use a Collins glass or any tall, straight-sided tumbler.

Tools to set out

jigger or measuring spoon

Compare all glass types

Scale to your tall (highball) glassWe’ll remember this glass size.

Tequila (blanco)60 ml
Grapefruit soda120 ml
Fresh lime juice15 ml

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From bottle to glass

Method

01
Ice the glass
Fill a tall glass with ice
Why it mattersA tiny pinch of salt in the glass first lifts all the flavors — try it.
02
Measure and pour
Pour 60 ml tequila
- Tequila (blanco)
03
Measure and pour
Add 15 ml fresh lime juice
- Fresh lime juice
04
Top gently
Top with grapefruit soda
- Grapefruit soda
Why it mattersSquirt, Jarritos or Ting are the classics — any grapefruit soda works.
05
Stir around the ice
Stir gently once
06
Finish the drink
Finish it — drop a grapefruit wheel into the glass

Know your drink

About the Paloma

A salt-rimmed Margarita, coral Paloma and mezcal rocks drink on an agave terrace.

The people’s tequila drink

Ask for tequila in a cantina and the house serve is more likely a paloma ("dove" in Spanish) than a margarita. Its origins are hazy — most stories point to Don Javier Delgado Corona’s La Capilla bar in Tequila town — but its logic is timeless: local spirit, local citrus, cold fizz, hot afternoon.

Common questions

Paloma FAQ

Grapefruit soda or fresh grapefruit juice?

Traditional palomas use grapefruit soda (Squirt or Jarritos in Mexico). For a fresher, less sweet drink, use half fresh grapefruit juice and half soda water with a teaspoon of agave. Both are excellent — the soda version is the beach classic, the fresh version is the cocktail-bar upgrade.

Is a paloma stronger than a margarita?

No — it’s longer and lighter. A margarita is all spirit and citrus; the paloma stretches the same tequila over ice and soda, landing closer to session strength. That’s exactly why it outsells the margarita in Mexico.

What ingredients are in a Paloma?

A classic Paloma calls for 60 ml (2 oz) Tequila, 15 ml (0.5 oz) Fresh lime juice, 120 ml (4 oz) Grapefruit soda. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

How strong is a Paloma?

A standard Paloma is roughly 12% ABV once mixed (before ice melt softens it further). That makes it about as strong as a glass of wine.

Is a Paloma shaken or stirred?

A Paloma is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.

What glass do you serve a Paloma in?

Serve a Paloma in a highball (tall) glass, over fresh ice cubes.

How many calories are in a Paloma?

One Paloma has approximately 180 calories, estimated from the standard spec above. Bigger pours, extra syrup or sweetened mixers raise that number quickly.

Sharpen the technique