There are some drinks that just feel like an escape. The Paloma is exactly that for me. It’s the cocktail I reach for when I want to slow down, when the afternoon feels heavy, or when I’m pretending I’m on a patio somewhere warm even if I’m just sitting on my back steps.
Super easy to make, a Paloma drink tastes bright, refreshing, and tangy. It doesn’t fuss at you. It doesn’t require a dozen hard-to-find ingredients or a shaker full of fancy techniques. You can build it right in the glass if you want, and it still tastes like you put in effort. That’s the kind of recipe I love passing along.
Jenny, whose work I’ve always trusted for no-nonsense cooking, makes hers with fresh grapefruit juice and club soda. I tried it that way a few years ago and honestly? I never went back to the bottled soda version. It’s cleaner, sharper, and you actually taste the grapefruit instead of just sweetener. But I’ll give you both options below—because I know not everyone wants to juice citrus on a Tuesday.
What Exactly Is a Paloma?
If you’ve never had one, think of it as tequila’s more laid-back cousin to the Margarita. Less tart, less demanding. It’s built around grapefruit, which gives it this beautiful bitter-sweet thing that tequila just loves.
In Mexico, it’s usually made with grapefruit soda—Squirt or Jarritos—and that’s perfectly authentic and delicious. But like Jenny, I found that grapefruit soda is surprisingly hard to track down in my regular grocery store. Sometimes I see it, sometimes I don’t. So I started making it from scratch with fresh juice and a little fizz.
Now it’s my preferred method. The bubbles are crisper. The citrus tastes real. And you can control the sweetness yourself, which matters more than you’d think.
Ingredients Needed for the Recipe
Here’s what you’ll need. I’ve split the grapefruit situation into two paths so you can choose your own adventure.
- Tequila (2 ounces): Blanco is traditional here. It’s unaged, clean, and lets the grapefruit shine. Reposado works too if you want a little oak softness, but I’d save the añejo for sipping.
- Lime wedges & kosher salt: These are for the rim, and also for squeezing into the drink at the end. Don’t skip that final squeeze. It wakes everything up.
- Grapefruit soda (6 ounces): If you’re taking the shortcut—and it’s a good shortcut—use Jarritos Toronja or Squirt. It’s sweet, fizzy, and tastes like summer in a can.
OR make it fresh with:
- Fresh grapefruit juice (3 ounces): One medium grapefruit usually yields this much. Roll it on the counter before cutting to get more juice out.
- Club soda (3 ounces): Keeps it light. Tonic water works too if you want a little quinine bitterness, but it’s noticeably different. I like it, but I’d start with club soda first.
- Simple syrup (½ tablespoon, or more to taste): Grapefruit varies so much—sometimes it’s painfully tart, sometimes it’s mellow. Taste your juice and add syrup accordingly. I usually end up closer to a full tablespoon.
A quick note on portions: this recipe makes one drink. It scales beautifully for a crowd, which I’ll get to later.
How to Make Paloma Cocktail Recipe?
I’m going to walk you through the fresh juice version here, since that’s the one that needs a little more guidance. If you’re using bottled soda, you basically just pour tequila, add soda, and squeeze lime. You don’t need me to tell you how to do that.
But the fresh version? That takes just an extra minute and tastes like a completely different league of cocktail.
Step 1 – Salt the Rim and Chill the Glass
Run a lime wedge around the rim of your glass. Not a shy little swipe—really get it wet. Then dip the rim into a small plate of kosher salt, twisting gently so it sticks evenly.
Here’s my honest opinion: I don’t always salt the rim. Sometimes I want the drink pure, no salt interference. But when I do salt it, I use flaky kosher salt, never fine table salt. The texture matters.
Once the rim is done, fill the glass with ice and stick it in the freezer. Just for a few minutes. You want that glass painfully cold.
Step 2 – Shake the Tequila and Juice
Add the tequila, fresh grapefruit juice, and simple syrup to a cocktail shaker. Throw in a handful of ice. Put the lid on tight and shake it like you mean it—about 15 seconds, until the metal feels cold in your hand.
If you don’t have a shaker, use a mason jar. If you don’t have a mason jar, just stir it vigorously in a measuring cup with ice and strain. It’s fine. Really.
Step 3 – Pour and Top With Fizz
Take your chilled glass out of the freezer. Strain the tequila mixture into it, right over the ice. Then gently pour the club soda down the side of the glass so you don’t knock all the bubbles out at once.
Give it one very gentle stir. Not a aggressive stir—just a polite nudge.
Step 4 – Finish With Lime and Serve
Squeeze a fresh lime wedge over the top. Drop it in or leave it perched on the rim, your call. Taste it. Does it need more sweetener? More lime? This is your moment to adjust.
Then step back and admire it for a second. That color. It’s pale pink, almost sunset-like. You made that.
Tips
- Chill your glassware. I cannot overstate this. A warm glass turns a crisp cocktail flat within minutes. If you forgot to freeze it, fill the glass with ice water while you prep, then dump it right before pouring.
- Use ruby red grapefruit. White grapefruit is gorgeous but way more bitter. Ruby red gives you that sweet-tart balance without needing a ton of syrup.
- Make simple syrup in bulk. Equal parts sugar and water, simmered until clear. Keep it in the fridge and you’ll have sweetener ready for coffee, iced tea, and every cocktail that comes your way.
- Don’t shake the soda. Only shake the tequila and juice. Carbonation belongs in the glass, not the shaker. One time I forgot and it erupted everywhere. Learn from me.
- Taste your grapefruit first. Some are candy-sweet. Some will pucker your whole face. Adjust syrup based on what you’re actually working with, not what the recipe says.
Ways to Change Up the Flavor
A good Paloma welcomes tweaks. It’s not precious. Here are a few variations I’ve made depending on my mood or what’s in the fridge.
Add fresh herbs. Mint is lovely here—just tear a few leaves and drop them in before the ice. Rosemary works too if you’re feeling fancy, but go easy, it’s strong. I bruise the rosemary sprig lightly with my fingers first so it releases oil without breaking apart.
Swap in mezcal. This is my personal favorite variation. Mezcal’s smokiness against the bright grapefruit is unreal. Use the same amount, same method. It’s like the cocktail went camping and came back better.
Make it spicy. Muddle a thin slice of jalapeño in the bottom of the shaker before adding the liquids. Remove the seeds unless you want serious heat. I do this when I’m congested or emotionally fragile. Works for both.
Use different citrus. Half grapefruit, half orange juice. Or add a splash of pineapple. Neither is traditional but both are delicious. I stumbled on the orange version when I only had half a grapefruit and needed to stretch it. Now I make it on purpose.
Try a sugar cube garnish. Jenny mentioned popping a sugar cube in each glass for sweetness. I tested this and honestly? It’s charming. The cube sits at the bottom and slowly dissolves, giving you little pockets of sweetness as you drink. It’s not for everyone, but it’s fun.
Paloma Cocktail Recipe
Description
Super easy to make, a Paloma drink tastes bright, refreshing, and tangy! Made with tequila, fresh grapefruit juice, a touch of simple syrup, and bubbly club soda, this classic Mexican cocktail is perfect for any occasion—whether you're hosting a party or just unwinding after a long day.
ingredients
Instructions
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Rub the rim of a highball or rocks glass with a lime wedge and dip it in kosher salt (optional). Fill the glass with ice and place in the freezer to chill.
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In a cocktail shaker, combine tequila, fresh grapefruit juice, and simple syrup with ice. Shake well until chilled (about 15 seconds).
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Remove the prepared glass from the freezer. Strain the shaken mixture into the glass over fresh ice.
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Top with club soda and gently stir.
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Squeeze in a bit of fresh lime juice if desired, and garnish with a lime wedge.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 192kcal
- % Daily Value *
- Sodium 5mg1%
- Potassium 130mg4%
- Total Carbohydrate 15g5%
- Sugars 14g
- Calcium 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No grapefruit juice? Substitute with 6 oz of store-bought grapefruit soda (like Jarritos or Squirt), but skip the simple syrup and club soda.
- Make it sugar-free: Use a sugar-free simple syrup or omit sweetener entirely for a tart version.
- Batch option: Multiply ingredients by the number of servings and mix everything (except club soda) ahead of time. Add soda just before serving.
