Paloma Cocktail

A Mexican paloma is your next must-make tequila cocktail. This refreshing, fizzy blend of fresh lime juice, tequila blanco, and grapefruit-flavored soda is less sweet than a classic margarita, and many consider the paloma Mexico’s national cocktail. Served on the rocks and garnished with a lime wedge, this homemade paloma is the perfect happy hour sipper for any time of the year.

The #1 perk of mixing my favorite cocktail recipes at home (aside from the obvious cost-saving aspect) is that I can make them exactly how I like them. I’ve adapted my paloma recipe to include maple syrup as a sweetener and Cointreau, an orange liqueur that complements the lime and grapefruit beautifully. The result is a complex, strong drink that still delivers on the fresh, bubbly vibes of the original.

Before I fill my glass, I coat the rim with Tajín seasoning so my cocktail looks like it came from an upscale bar! Even if you forego the fancy rim and garnishes, though, I think you’re going to love this paloma cocktail anyway.

The Best Things About This Paloma Recipe, Explained

• Bright, fizzy, and well-balanced. A perfect paloma balances fizz with fruit, sweet with tart, and the right ratio of booze. After making a TON of paloma cocktails this summer, I can safely say this one hits all the right notes.
• Make it how you like it. The above being said, if you’re a fan of a sweeter drink or one with less alcohol, this homemade recipe allows you to adjust your paloma to taste. Be your own bartender!
• Ready for entertaining. While it’s a refreshing summer cocktail, I love that a paloma suits just about any season. I’ll serve this with my favorite appetizers when the game is on, or I’ll scale the recipe to make a batch cocktail if we’re expecting guests for Cinco de Mayo.

Paloma Cocktail Ingredients

This cocktail is fully loaded with flavor, but you really don’t need much to make it happen. Refer to the recipe card at the bottom of this post for the full ingredient amounts.

• Tequila Blanco – Also known as silver tequila. Use any brand you like. Good options are Jose Cuervo, Don Julio, Patrón, and Espolón tequila. It doesn’t need to be top-shelf, but a good rule of thumb when choosing spirits for any cocktail is to pick one you like to drink.
• Grapefruit Juice – Freshly squeezed is best.
• Cointreau – This is a type of citrus liqueur. You could also reach for triple sec or Grand Marnier if preferred.
• Lime Juice – Also freshly squeezed.
• Maple Syrup – Using pure maple syrup in place of simple syrup adds another layer of complexity to this cocktail, which I love. Simple syrup and agave nectar also make excellent cocktail sweeteners.
• Grapefruit Sparkling Water – To enhance the grapefruit flavor and add some bubbly goodness. You’ll find plenty of unsweetened seltzers and sparkling water brands that offer grapefruit flavor, like LaCroix, Bubly, and Polar Seltzer, to name a few.
• Lime Wedges – I like to use these as a garnish along with grapefruit wedges and a sprig of mint.
• Tajín Seasoning – To coat the rim of the glass. You could also use chili salt if you’re making a spicy paloma cocktail (see my Variations section below).

What Kind of Tequila Should I Use?

I use classic tequila blanco (also known as silver tequila) for my Paloma cocktails. If you prefer a stronger alcohol flavor in your mixed drinks, you can use aged tequila or make a paloma with mezcal. For guaranteed satisfaction, choose a spirit that you wouldn’t mind drinking on its own, as the flavor does stand out.

How to Make a Paloma

You’re going to love how quick and easy it is to make this paloma recipe from scratch. I use a cocktail shaker, but if you don’t have one, don’t worry. A mason jar or any container with a tight-fitting lid does the trick! Strain it through a fine-mesh sieve afterward. Let’s jump right in.

• Prep your glass(es). Start by spreading a thin layer of Tajín seasoning onto a small plate. Rub the inside part of a lime wedge along the rim of your glass, then place the cup rim-side down into the Tajín to coat. Afterward, fill the cup with ice.
• Shake the cocktail. Next, combine the tequila, grapefruit juice, Cointreau, lime juice, and maple syrup in a cocktail shaker. Add 3-4 ice cubes. Put the top on and shake vigorously until the cocktail shaker is frosted.
• Strain and top up with fizz. Finally, strain the contents into your prepared glass. Top off your paloma with the grapefruit sparkling water. Garnish your drink with a grapefruit wedge, a lime wedge, and a mint sprig before serving.

Tips and Variations

• Get the most out of fresh grapefruit. Look for a ripe grapefruit that has smooth, even-colored skin and feels heavy for its size. Before you juice it, firmly roll the grapefruit against the counter with your hands to loosen the juice and increase its yield.
• Adjust the flavor of your drink. It’s never too late to add something to your cocktail, even if it’s already in the glass. If you find it too sweet, squeeze in a little extra lime juice. If it’s too tart, stir in some more maple syrup. And if it tastes a bit too strong, you can either add more sparkling water or wait for the ice to melt a little.
• Keep it simple. I love the zesty, salty, slightly spicy flavor that a Tajín rim brings to the table, but you can stick with a classic salt rim if you’d like.
• Make it spicy. Shake your paloma with jalapeño slices to infuse it with a kick of heat, like a spicy margarita. Instead of or in additon to Tajín, rim the glass with chili salt.
• Non-alcoholic version. To make a paloma mocktail, I like to mimic my margarita mocktail. Leave out the tequila and Cointreau/triple sec and increase the grapefruit juice, lime juice, and sparkling water to taste.
• Scale the recipe. To make a paloma pitcher for a crowd, scale the liquid ingredients according to how many servings you’d like (I usually do 6-8 in a large pitcher). You can mix your pitcher ahead of time and keep it in the fridge. Just skip the sparkling water and ice until it’s time to serve.

What to Serve With a Paloma Cocktail

This grapefruit tequila cocktail pairs beautifully with the bold, zesty flavors of Tex-Mex dishes, but I rarely stop there. These are some favorite serving suggestions to try:

• Chips and dip: It’s always nice to serve a classic Mexican cocktail with restaurant-style salsa or guacamole and tortilla chips.
• Wings on game day: These crispy baked Buffalo chicken wings are one of my best appetizers or you can go the Buffalo cauliflower wings route. The sweet, smoky flavors are great washed down with a bubbly paloma.
• More easy appetizers: Try these loaded sweet potato wedges, sheet pan chicken nachos, or these filling steak nachos.

Make It Ahead

I don’t recommend making your paloma too far in advance since it’s supposed to be bubbly, but if you’re batching this for a party or prepping ahead for single servings, you can still get a head start on it if you’d like.

Combine all of the ingredients apart from the ice and sparkling water. Cover the pitcher or glass with plastic wrap and keep it in the fridge for up to 1 day. When you’re ready to enjoy your paloma, simply add the ice, pour in the sparkling water and start sipping!

More Cocktail Recipes to Try

• Piña Colada Spritzer
• Fresh Cranberry Mojito
• Strawberry Vodka Cocktail
• Raspberry Mojito in a Pitcher
• Frozen Mango Margarita