The Paloma is the most-ordered tequila cocktail in Mexico — outselling the Margarita at most cantinas — and it earns that status with a simplicity that few cocktails can match. Tart grapefruit, a hit of carbonation, fresh lime, and the clean agave snap of a blanco tequila come together in under five minutes, no shaker required. This spring 2026 guide covers everything: the classic recipe, the best tequilas to use, variations worth exploring, and the technique details that separate a great Paloma from a forgettable one.
What Is a Paloma?
The Paloma — Spanish for "dove" — has roots in 1950s Jalisco, the heartland of tequila production in Mexico. Unlike the Margarita, which arrived in the U.S. through cocktail bar culture and requires shaking, Cointreau, and a specific glass, the Paloma was always a working drink: built directly in a tall glass, topped with fizzy grapefruit soda, finished with a squeeze of lime and a pinch of salt. Done.
The canonical Mexican version uses Jarritos Toronja or Squirt — sweet, carbonated grapefruit sodas that dissolve into tequila effortlessly. The craft cocktail movement of the 2010s introduced a fresh-juice riff using squeezed grapefruit, agave syrup, and club soda, which produces a more complex and slightly bitter result. Both versions are valid. The soda version is faster and lighter; the fresh-juice version rewards the extra five minutes of prep with noticeably more depth.
What makes the Paloma work as a springtime drink is the natural bitterness of grapefruit citrus, which cuts through the lingering heaviness of winter cocktails. It's refreshing without being thin, and satisfying without being sweet.
Classic Paloma Recipe
Makes 1 cocktail | Glass: 14–16 oz highball
Ingredients:
- 2 oz blanco tequila
- ½ oz fresh lime juice (about half a lime)
- 3–4 oz grapefruit soda (Jarritos Toronja or Squirt recommended)
- Pinch of kosher salt
- Ice (large cubes or crushed)
- Grapefruit wheel or wedge to garnish
Instructions:
- Optional salted rim: run a lime wedge around the rim and dip it into coarse salt.
- Fill a tall highball glass with ice.
- Pour the tequila and lime juice over the ice.
- Add a pinch of kosher salt directly into the glass — it integrates better than a rim alone and brightens the citrus.
- Top slowly with grapefruit soda to preserve the carbonation.
- Give it one slow stir from the bottom up, then stop.
- Garnish with a grapefruit wheel or wedge on the rim.
The Paloma is not a cocktail you over-engineer. The ratio of tequila to soda should feel more like a highball than a spirit-forward drink — you want it cold, refreshing, and easy to drink through a whole backyard afternoon.
Fresh-juice variation: Replace the grapefruit soda with 2 oz freshly squeezed grapefruit juice plus ¾ oz agave syrup, then top with 2 oz club soda. Ruby Red grapefruit produces a slightly sweeter result; white grapefruit gives you more bitterness. This version has more dimension and pairs especially well with a reposado tequila.
The Best Tequilas for a Paloma
Blanco tequila is the traditional choice because its unaged, clean agave character doesn't compete with grapefruit — it supports it. A light reposado works in the fresh-juice version, where the oak and vanilla have something to play against. Here's what's in stock right now:
Patrón Silver — The Benchmark
Patrón Silver ($56.99) is the easiest recommendation here. Made from 100% Weber Blue Agave in Jalisco's Highlands, it distills clean with fresh agave on the nose, light citrus peel mid-palate, and a dry black pepper finish that cuts through grapefruit without overwhelming it. Nine bottles in stock — this is the Paloma workhorse, equally at home in a single glass or a batched pitcher for eight.
Patrón El Cielo Silver — For the Smoothest Build
Patrón El Cielo ($59.99) is four-times distilled, which produces an unusually soft and neutral profile — less pepper, more floral. In a Paloma, that lighter body lets the grapefruit lead completely. Good choice if you're making the cocktail for someone who finds standard blanco too sharp.
Casamigos Blanco — Rounder and Fruitier
Casamigos Blanco ($59.99) rests for two months before bottling, giving it a slightly rounder mouthfeel than most blancos and a hint of sweetness on the mid-palate that complements grapefruit naturally. At 40% ABV with 100% Blue Weber Agave, it's a very approachable entry point for anyone newer to tequila cocktails.
Avión Silver 1L — Best Value for Batching
The Avión Silver 1-liter ($34.99) is estate-grown at 7,000 feet in Jalisco — the altitude stresses the agave plants and concentrates their sugars, producing a more mineral-forward finish than lowland expressions. The liter format makes it the most cost-effective choice when you're making Palomas for a group.
Patrón Reposado — For the Fresh-Juice Version
If you're taking the fresh-squeezed grapefruit route, reach for Patrón Reposado ($59.99). Aged up to 12 months in a rotating mix of new American, French, and Hungarian oak barrels, it brings subtle vanilla and dried fruit that integrate well against the bitter back end of fresh grapefruit juice. Only one bottle in stock at time of writing.
Paloma Variations Worth Trying
Once you've nailed the classic, these riffs are all worth exploring:
Spicy Paloma: Muddle 2–3 thin slices of fresh jalapeño in the bottom of the glass before adding ice. The heat builds gradually and plays off the citrus acidity in a way that's hard to stop drinking. Use a bolder tequila for this version — the Adictivo Doble Reposado ($62.99) has enough structure to hold its own against the pepper.
Mezcal Paloma: Swap in 1 oz mezcal for 1 oz of the tequila, keeping the remaining ounce as blanco. The smoke threads through the grapefruit in a combination that sounds unusual and works perfectly — the char from mezcal mirrors the slight bitterness of grapefruit in an unexpected way. Go full mezcal only if you already know you enjoy the spirit.
Batch Paloma (serves 8): Combine 16 oz blanco tequila, 4 oz fresh lime juice, and 4 oz agave syrup in a pitcher. Refrigerate until ready. At serving time, pour 3 oz of the base mix over ice per glass and top each with 4–5 oz grapefruit soda. Add a salt pinch per glass. The base keeps refrigerated for up to 24 hours before the citrus starts to degrade.
Pro Tips for a Better Paloma
Use carbonated soda, not just juice. The fizz isn't optional decoration — it carries the aromatics and gives the drink its characteristic lift. Flat grapefruit juice produces something muddy and dense rather than refreshing.
Drop salt into the glass, don't just rim it. A pinch of kosher salt dropped directly onto the ice integrates evenly through the drink and amplifies the citrus on every sip. A salt rim means only some sips are salted. Do both if you want a more aggressive salt presence.
Use proper ice volume. A 16 oz highball glass filled two-thirds with ice keeps the drink cold without diluting it too quickly. Undersized glasses with minimal ice warm up fast and the flavor flattens.
Match tequila strength to your grapefruit source. With canned soda (which is sweeter), a 40% ABV tequila balances the sweetness. With fresh-squeezed juice (tarter, more bitter), a 38–40% tequila stays in proportion without overpowering the citrus.
Frequently Asked Questions
What is the best tequila for a Paloma cocktail?
Blanco (silver) tequila is the standard choice — its unaged, clean agave flavor supports grapefruit without competing with it. Patrón Silver and Casamigos Blanco are both reliable, widely available options. For a fresh-juice Paloma with more complexity, a lightly aged reposado like Patrón Reposado adds vanilla and oak notes that work well against bitter grapefruit.
Is a Paloma stronger than a Margarita?
Generally no. A standard Paloma uses 2 oz tequila topped with 4 oz grapefruit soda, landing around 10–12% ABV in the glass. A Margarita uses 2 oz tequila plus ½ oz triple sec, shaken and served with less dilution, which puts it closer to 15–18% ABV. The Paloma is a longer, lighter drink — more sessionable than the Margarita.
Can I use grapefruit juice instead of grapefruit soda?
Yes — this is the craft version. Use 2 oz fresh-squeezed grapefruit juice, ½ oz fresh lime juice, and ¾ oz agave syrup, then top with 2 oz club soda. It's more labor-intensive but delivers better bitterness and depth. Ruby Red grapefruit gives a slightly sweeter, fruitier result; white grapefruit produces more tartness and a drier finish.
What's the difference between a Paloma and a Greyhound?
A Greyhound is vodka plus grapefruit juice, served over ice, no carbonation and no lime or salt. A Paloma is tequila, grapefruit (soda or juice), lime, and salt. The salt and lime in the Paloma create a layered flavor dynamic that the Greyhound doesn't have. The agave character of tequila also gives the Paloma a regional identity that vodka cannot replicate.
What grapefruit soda should I use in a Paloma?
Jarritos Toronja is the classic Mexican choice — lighter sugar content, more tart, and a natural grapefruit flavor that mixes cleanly. Squirt is the most widely available U.S. alternative and works well. Avoid "grapefruit-flavored" sparkling waters, which tend to be too subtle and produce a flat-tasting result. Fever-Tree Sparkling Pink Grapefruit is a good premium option with less sweetness.
Can I make a non-alcoholic Paloma?
Yes. Combine 4 oz grapefruit soda, ½ oz fresh lime juice, a pinch of salt, and a splash of agave syrup over ice in a highball glass. Garnish with grapefruit. It reads immediately as a Paloma mocktail and is a useful option for non-drinking guests without requiring a separate preparation setup.
Shop Tequila at Liquor Geeks
Browse our full blanco tequila collection for same-day shipping on in-stock bottles — including Patrón Silver, Casamigos Blanco, and Avión, ready for your next Paloma. If you're making the fresh-juice version and want something with a bit more oak character, our reposado tequila selection has the right picks to take it up a notch.
