If you enjoy classic cocktails, you’ll find quite a few worthy of summer consumption. You have your usual suspects like the iconic gin & tonic, the margarita, the mojito, and the beloved Negroni. But as we look ahead to warmer days, there’s no drink that we feel better encapsulates the spirit of summer ’19 quite like the Paloma.
This tequila-based drink often plays proverbial second fiddle to the aforementioned margarita. But in our opinion, these are far-less sugary and much cleaner on the palate. The combination of tequila, grapefruit juice, lime juice, and soda water combine to create the perfect summer refresher. It’s zesty, full of citrus flavor, with just the right amount of booze to keep you smiling as temps rise.
One of the greatest aspects of this cocktail is its ability to adapt to different flavors with the addition or subtraction of certain ingredients. Check out some of the most mouth-watering Paloma recipes on earth below.
#2 – From bartender Pam Wiznitzer at The Lookup in New York City
- 1.5 oz Calle 23 Blanco
- .5 oz Grapefruit Juice
- .5 oz Lime Juice
- .5 oz Ancho Reyes Verde
- Pomegranate Syrup
- Pinch of Pink Sea Salt
- In a tin with ice, combine all ingredients and shake. Strain into a highball that’s half-rimmed with spices (salt, sugar, pomegranate dust, and cayenne) and fresh ice. To finish it off, sprinkle in a pinch of pink sea salt.
CANTARITO – From Cenote Tequila
- 1.5oz Cenote Blanco
- 0.5oz Ancho Reyes
- 1oz Grapefruit Juice
- 0.5 Lime Juice
- 0.5 Serrano Infused Agave Syrup
- Top with Topo Chico
Mix and garnish with Tajin (chili, lime, salt mix) rim.
PALÒMA CLASSIC – From Espolon Tequila
- 2 parts Espolòn Blanco
- 1 part Lime Juice
- Grapefruit Soda
- Pinch of Sea Salt
Combine in a highball glass on the rocks and top with grapefruit soda. Garnish with a lime wheel
PALOMA ON TAP – From Slater’s 50/50
- 1 1/2 oz Jose Cuervo Tradicional
- 1 oz Giffard Pamplemousse Liqueur
- 4 oz Hop Valley Citrus Mistress IPA
- 1 each Lime wedge
- 1 oz Soda water
Rim collins glass with Tajín and then fill with ice. Combine Jose Cuervo, Pamplemousse Liqueur, Hop Valley Citrus IPA, and soda water in shaker and shake until combined. Pour over ice in a collins glass and garnish with a generous squeeze of lime.
REPOSADO PALOMA – From Greenbar Distillery
- 1.5 oz IXÁ Reposado Tequila
- 0.5 oz FRUITLAB Orange Liqueur
- 1.5 oz Fresh Squeezed Grapefruit Juice
- 0.5 oz Fresh Squeezed Lime Juice
- 0.5 oz Agave Syrup
- 2 oz Soda Water
- Coarse Salt
Salt your glass by moistening the top edge and pressing into a plate of salt. Combine the grapefruit juice, lime juice and agave syrup in a shaker tin, then add the tequila and liqueur. Shake until well mixed. Pour over a tall glass filled with ice and top with soda water. Garnish with fresh grapefruit.
EL GÜERO PALOMA – From H Café in Los Angeles
- 2oz Reposado Tequila
- 1oz Grapefruit Juice
- .75oz Lime Juice
- 2oz Jarritos Guava Soda
- Himalayan Chili Salt rim
Mix and serve over shaved ice.
CORRALEJO SPICY PINEAPPLE PALOMA – From Corralejo Tequila
- 2 oz. Corralejo Silver
- ½ oz. grapefruit juice
- ½ oz. lime juice
- ½ sliced Serrano pepper
- ¾ oz. agave syrup
- Pineapple soda (to top)
- Tajín (for rim)
Rim your glass with Tajín. Add all ingredients except the soda into a cocktail shaker with ice. Shake hard to chill and combine ingredients. Strain into your glass over fresh ice. Top with pineapple soda. Garnish and enjoy!
CRAFTED PALOMA – From Altos Tequila
- 2 parts Altos Plata
- 2 parts Fresh Grapefruit Juice
- 1 part Lemon Juice
- ½ part Agave Syrup
- Pinch of Salt
Frost the glass rim with salt and crushed pink peppercorns. Pour all the ingredients except the grapefruit juice into the glass. Mix using the ALTOS molinillo to dissolve the agave syrup. Fill the glass with ice and finish with the pink grapefruit juice. Garnish with half a slice of pink grapefruit.