How to Make a Paloma

The Paloma, meaning "dove" in Spanish, is arguably more popular than the Margarita in its homeland of Mexico. This refreshing highball combines tequila's distinctive agave character with the bright, bitter notes of grapefruit and a hint of lime acidity.

With an ABV of around 12%, it's relatively light and perfect for quenching thirst on hot summer days. Served in a highball glass filled with ice and rimmed with salt, the savory touch adds an extra layer of complexity to the drink.

While the exact origins remain unclear, the Paloma is believed to have been created in the 1950s in the small town of Tequila, Mexico. Locals often make it simply with grapefruit sodas like "Squirt" or "Jarritos" for convenience.

Today, the Paloma can be found everywhere from street taco stands to upscale bars throughout Mexico, and it's rapidly gaining recognition worldwide as a new icon among tequila cocktails.

Ingredients

• 50ml - Tequila
• 5ml - Lime juice
• 0 - Salt
• 100ml - Grapefruit Juice

Recipe

1. Pour the tequila into a highball glass.
2. Squeeze in the fresh lime juice.
3. Add ice and a pinch of salt.
4. Fill up with pink grapefruit soda and stir gently.
5. Garnish with a slice of lime.