Paloma: the Mexican Grapefruit Cocktail with Squirt

La Paloma is one of the most popular cocktails in Mexico, perhaps even more so than the Margarita among Mexicans themselves, yet outside the country it is still little known. The recipe is simple: tequila, fresh lime juice, salt and a good grapefruit soda. One sip is enough to understand why this cocktail has conquered cantinas all over Mexico and is gaining more and more ground in bars around the world.

In this article I will tell you the story of the Paloma, how to make it at home with the classic recipe, the most popular variations, and why the choice of soda makes all the difference.

What is the Paloma

The name means «dove» in Spanish. The precise origin of the connection with the cocktail is not fully documented: some sources link it to a popular Mexican song from the 1950s, «La Paloma», while others explain it through the lightness and pale colour of the drink, which recalls the white of a dove in flight.

What is certain is that the Paloma was born in Mexico as an alternative to the Margarita: the same tequila base, the same citrus touch, but longer, more refreshing, with the bubbles of grapefruit soda making it perfect for hot Mexican summers. While the Margarita requires a shaker, crushed ice, and proportions measured to the millilitre, the Paloma is made directly in the glass in under a minute.

For this reason it is the cocktail of house parties, patio barbecues, and Sunday family lunches. In Mexico it is served just like that, without ceremony, in tall glasses with plenty of ice and a rim of coarse salt. No elaborate garnishes, no bartending techniques. Just freshness, acidity, and that lightness that makes you forget how many you have had.

Tequila or mezcal: which to choose

The classic version of the Paloma calls for blanco tequila, that is unaged, with its clean agave flavour that pairs perfectly with the acidity of grapefruit. The result is a clean, straightforward, easy-drinking cocktail where no ingredient overpowers the others.

Some variations use mezcal instead of tequila to add a smoky note that completely changes the character of the drink. With mezcal you get a more complex Paloma, with a contrast between smoky and fruity that makes it a good fit for those who prefer less immediate flavours. With blanco tequila the cocktail stays fresh and approachable.

The choice depends on the occasion: tequila for a casual evening with friends, mezcal for a dinner where you want to bring something unusual with a well-defined character.

The secret is in the grapefruit soda

The difference between a good Paloma and a truly great one lies almost entirely in the soda. In Mexico, Squirt is traditionally used, a carbonated grapefruit soda that brings concentrated grapefruit juice, a touch of balanced acidity and the right bubbles to lighten the tequila.

You can find the Squirt Grapefruit Soda 355ml on Mexsabores: it contains sparkling water, sugar, concentrated grapefruit juice and natural grapefruit flavors, which give it that characteristic aroma already clearly recognizable the moment you open the can.

Using a quality grapefruit soda really makes a difference compared to a DIY substitute with fresh grapefruit juice diluted with sparkling water: the carbonation is calibrated, the balance between sweet and sour is already set, and the final cocktail has that lightness that makes it hard to stop at just one glass. It is not a secondary detail, it is the backbone of the recipe.

Ingredients for the classic Paloma (1 serving)

• 60 ml of blanco tequila

• 15 ml of fresh lime juice (about half a lime)

• 150 ml of Squirt Grapefruit Soda 355ml

• Fine salt or coarse ground sea salt for the glass rim

• 1 slice of lime or grapefruit for garnish

• Ice cubes

Step-by-step preparation

1. Prepare the salted rim: pour a little fine salt onto a flat small plate. Take a piece of lime and run it along the outer rim of a tall glass (highball or any long drink glass), then dip the rim into the salt so it sticks evenly all the way around. Set the glass aside.

2. Fill the glass with ice cubes up to about three quarters of its height. Plenty of ice is essential: it keeps the cocktail cold without diluting it too quickly.

3. Pour the blanco tequila directly over the ice.

4. Add the fresh lime juice. Squeeze the lime on the spot: bottled juice has a different aromatic profile and does not deliver the same freshness.

5. Pour the Squirt Grapefruit Soda slowly, tilting the glass to one side and letting it run down the inside wall. This helps keep the bubbles going longer.

6. Stir with a long spoon using two or three top-to-bottom movements, without shaking. The goal is to bring the ingredients together without losing the carbonation.

7. Garnish with a lime wedge or a grapefruit slice rested on the rim and serve immediately. The Paloma does not wait: drink it cold, while the bubbles are still alive.

Paloma Variations

The classic recipe is already excellent, but the Paloma lends itself well to small variations that shift its character without losing its soul.

Fresh Grapefruit Paloma

Replace half the soda with freshly squeezed pink grapefruit juice and use just a splash of Squirt to keep a little fizz. The result is a fruitier, fuller cocktail where the natural bitterness of the grapefruit comes through clearly. This is the preferred version for those who enjoy bolder flavors.

Spicy Paloma

Add two or three thin slices of fresh jalapeño directly into the glass along with the ice, before pouring the other ingredients. The gentle heat of the jalapeño pairs well with the acidity of the grapefruit and turns the Paloma into something livelier, without overpowering the other flavors.

Smoky Mezcal Paloma

Replace the tequila with 50 ml of joven mezcal and add half a teaspoon of agave syrup to balance the smoky bitterness of the spirit. This is the version for those who enjoy cocktails with character and are looking not for lightness but for depth.

Non-alcoholic Paloma

Leave out the tequila entirely and work only with Squirt Grapefruit Soda, lime juice, half a teaspoon of honey dissolved in warm water, and a few fresh mint leaves. The result is a citrusy and refreshing drink, perfect for non-drinkers too.

How to serve the Paloma at its best

Ice is an ingredient, not an accessory: use large cubes that melt slowly and will not dilute the cocktail in just a few minutes. If you have a large ice cube mold, this is the right time to use it.

The salt rim is not just for looks. With every sip, the salt hits first, then comes the grapefruit acidity, then the tequila. This three-layer contrast is part of what makes the Paloma so enjoyable. You can use regular fine salt or freshly ground coarse sea salt, which gives a more rustic texture and looks better on the rim.

The Paloma should be served right after it is made: the soda bubbles disperse quickly and the cocktail loses its characteristic lightness within just a few minutes. If you are making it for several people, plan to assemble them one at a time, not all at once in advance.

Paloma and Margarita: what is the difference

Both are Mexican tequila-and-citrus cocktails, but the similarities end there.

• The Margarita is made with lemon or lime juice, an orange liqueur such as triple sec or Cointreau, and must be shaken with ice. It has a thicker consistency, a more concentrated flavor, and an alcohol content per glass that feels higher.

• The Paloma is longer, lighter, built directly in the glass with no shaker and no additional liqueurs. It is more thirst-quenching and easier to drink during the warmer hours of the day.

In Mexico, many prefer the Paloma for exactly this reason: you can drink it during a festive day without the immediate sensation of alcohol that accompanies a frozen Margarita. The two drinks occupy different moments: the Margarita is for aperitif hour, the Paloma is for a long afternoon.

Frequently asked questions

Can I prepare the Paloma in advance for a party?

You can premix tequila and lime juice in a pitcher even hours ahead of time, but add the grapefruit soda only at the moment you serve each glass. If you add it beforehand, you lose all the carbonation and the cocktail becomes flat and heavy. Keep the pitcher with the “base” in the refrigerator and assemble the glasses one by one at serving time.

What is the right glass for the Paloma?

The highball glass, tall and narrow, is the traditional choice and works best because it keeps the bubbles longer and allows plenty of ice without sacrificing room for liquid. Any tall long drink glass you have at home works fine too. Avoid wide, low glasses: they disperse both temperature and carbonation too quickly.

Is the Paloma a sweet or bitter cocktail?

It has a citrusy profile with a hint of sweetness and good acidity. The version with Soda Squirt al Pompelmo comes out balanced between sweet and sour. If you prefer it more bitter, add fresh grapefruit juice. If you want it sweeter, you can incorporate half a teaspoon of agave or honey syrup. The salt on the rim, in any case, amplifies the perception of all the other flavors.

Can I use another soda instead of Squirt?

Yes, but the result changes noticeably. A generic grapefruit soda may have very different sugar levels, less balanced flavors, or more aggressive carbonation. The Soda Squirt al Pompelmo is the traditional Mexican choice precisely because the balance between sweetness, acidity, and natural grapefruit aroma pairs particularly well with tequila without overpowering it.

→ Buy Soda Squirt al Pompelmo 355ml at Mexsabores: delivery across Europe.

La Paloma is proof that the best cocktails are often the simplest. A few ingredients, plenty of ice, a good grapefruit soda and the right tequila: these elements are all you need to bring an authentic piece of Mexican culture to the table. Make it for your next dinner with friends or enjoy a glass on still-warm evenings. You will immediately understand why in Mexico they call it the everyday cocktail.