The Paloma: A Complete History & Classic Recipe

Effervescent, bright, and kissed by salt and citrus, the Paloma is Mexico’s quiet masterpiece — an everyday drink elevated by its effortless balance. While the Margarita hogs the spotlight, the Paloma is what locals actually sip: tequila’s truest and most refreshing expression.

With grapefruit soda, lime, and a rim of salt, it’s a drink of simplicity and sunshine — an ode to Mexican hospitality, and to the art of doing more with less.

I. Origins

The Paloma — Spanish for “dove” — is as beloved in Mexico as the Margarita is abroad, yet its story is quieter, humbler, and perhaps more authentic.

Its exact origins are uncertain, but most historians trace it to the 1950s, when bottled grapefruit soda like Squirt and Jarritos Toronja became widely available. The combination of soda, lime, and tequila was an instant success: bright, tart, and perfectly effervescent.

One popular theory credits Don Javier Delgado Corona, owner of La Capilla bar in Tequila, Jalisco, as the Paloma’s creator. His bar — a pilgrimage site for agave enthusiasts — was known for simple, honest drinks that highlighted the purity of local spirits.

Whether born in a humble cantina or spread through soda marketing, the Paloma’s soul remains rooted in everyday Mexico — refreshing, communal, and effortlessly drinkable.

II. Historical Evolution

The 1950s–1970s: The Rise of Soda Culture

Postwar Mexico saw the explosion of soft drinks, especially citrus sodas made with real sugar and natural juice. Grapefruit, once a luxury fruit, became a national favorite.Tequila — long viewed as rustic — began its transformation into a cultural symbol, and the Paloma became its perfect ambassador: approachable, festive, and thirst-quenching.

The 1980s–1990s: The Underrated Classic

While Margaritas dominated American cocktail culture, the Paloma remained Mexico’s secret. Tourists overlooked it; locals embraced it. Its simplicity made it more barroom than ballroom — but also timeless.

The 2000s–Present: The Global Revival

As the craft cocktail movement rediscovered authenticity, bartenders began celebrating the Paloma’s purity. Fresh grapefruit replaced bottled soda, quality tequilas took center stage, and the drink’s cultural honesty turned it into a modern classic.

Today, the Paloma is no longer a “hidden gem” — it’s a worldwide favorite, a symbol of Mexican craftsmanship and understated elegance.

III. Ingredients & Technique

The Paloma may seem simple, but like all great cocktails, it thrives on detail: the right tequila, the right salt, and the right balance.

Core Components

• Tequila: Blanco (silver) tequila for crispness and agave purity. Reposado for a deeper, smoother tone.

• Grapefruit: Fresh juice or natural soda — the soul of the drink.

• Lime Juice: Fresh-squeezed for acidity and brightness.

• Sweetener: Optional agave syrup to round the edges when using fresh juice.

• Soda Water: Adds effervescence if you’re not using bottled grapefruit soda.

• Salt: Enhances flavor and aroma — often lining the rim or sprinkled lightly in the drink.

The Classic Ratio

• 2 oz (60 ml) tequila

• 0.5 oz (15 ml) lime juice

• Pinch of salt

• Top with grapefruit soda (about 4 oz / 120 ml)

IV. Cultural Significance

The Paloma embodies Mexican conviviality — casual, refreshing, and meant to be shared.

Unlike many “fancy” cocktails imported from American bars, the Paloma was born from everyday life: a bottle of soda, a shot of tequila, and a moment of sunshine. It’s what farmers drink after a long day, what friends order in roadside cantinas, and what families pour at weekend cookouts.

It’s also an expression of regional terroir — tequila from Jalisco, citrus from Veracruz, and salt from Colima — all coming together in one glass.

In a world of overcomplication, the Paloma stands as a reminder: simplicity, when rooted in truth, is sophistication.

V. How to Make the Classic Version Today

Recipe — The Classic Paloma

Ingredients

• 2 oz (60 ml) tequila blanco

• 0.5 oz (15 ml) fresh lime juice

• Pinch of salt

• Grapefruit soda (Squirt, Jarritos, or Fresca — about 4 oz / 120 ml)

• Optional: 0.25 oz (7 ml) agave syrup (if using fresh grapefruit juice instead of soda)

Method

1. Rim a highball glass lightly with salt (optional).

2. Add tequila, lime juice, and salt to the glass.

3. Fill with ice and top with grapefruit soda.

4. Stir gently to combine.

5. Garnish with a grapefruit wedge or lime wheel.

Specs

• Glass: Highball or Collins

• Ice: Cubed or crushed

• Garnish: Grapefruit wedge or lime wheel

• Style: Built highball

Technique Notes

• Use chilled soda to preserve fizz.

• For a “fresh Paloma,” use 2 oz fresh grapefruit juice, 0.25 oz agave syrup, and soda water instead of bottled soda.

• A pinch of salt inside the drink enhances flavor more subtly than a full rim.

Variations & Lineage

• Spicy Paloma: Add chili salt or muddle jalapeño slices.

• Smoky Paloma: Substitute mezcal for tequila.

• Rosita Paloma: Add a splash of Campari for bitterness.

• Frozen Paloma: Blend with ice for a summer slush version.

Service & Pairing Tip

• Perfect for warm-weather gatherings, poolside sipping, or taco nights.

• Pairs beautifully with grilled fish, ceviche, or citrusy street foods.

VI. Modern Variations & Legacy

The Paloma has evolved from a regional favorite to a global ambassador of modern Mexican culture.

Top mixologists now treat it as a canvas — experimenting with pink Himalayan salt, smoked agave, and fresh-pressed grapefruit bitters. Yet its soul remains untouchable: tequila, citrus, and sparkle in perfect conversation.

More than a drink, the Paloma represents the spirit of Mexican balance — the meeting of sweet, tart, salty, and bitter in effortless harmony.

It’s the drink that doesn’t try too hard — and that’s why it’s timeless.