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8 Twists on the Traditional Paloma

In Mexico, the paloma is the tequila drink of alternative (sorry, margs). In its most elementary type, paloma recipes comprise tequila, lime juice, and a grapefruit soda. Nonetheless, within the land of agave, palomas are literally thought-about much less of a cocktail and extra simply “a simple strategy to drink tequila,” explains Joseph Mortera, an award-winning Mexico Metropolis mixologist. The grapefruit soda of alternative in Mexico is definitively Squirt.

The fantastic thing about the paloma is that it’s tart, bitter, a tad candy, and ripe for riffs. Mezcal can provide it a smoky makeover. Muddled jalapeños mingle with grapefruit for a cocktail that bites. A pinch of salt can stability out a sweet-leaning drink.

Right here, bartenders share their eight favourite methods to reinvent the basic paloma.

Bartenders Share Their Favourite Paloma Recipes With a Twist

The Earthy Paloma Courtesy Picture

1. The Earthy Paloma

The Misplaced Explorer’s Espadín has notes of herbs and citrus, making it an excellent match for a paloma, says Mortera, a model ambassador for the mezcal. Utilizing a volcanic salt on the rim brings a minerality to the cocktail that offers it a full, earthy transformation.


  • 1.5 oz The Misplaced Explorer Espadín
  • 3 oz grapefruit juice
  • 0.25 oz lime juice
  • High with tonic water (optionally available)
  • Volcanic salt rim and grapefruit slice garnish


  1. Rim your glass with volcanic salt.
  2. Mix all elements besides tonic water in a shaker with ice. Shake.
  3. Pressure right into a highball glass crammed with ice and garnish with a grapefruit slice.

Parker Storage Spicy Paloma Courtesy Picture

2. Parker Storage Spicy Paloma

The uncooked spiciness of contemporary jalapeños on this paloma cuts the intense acid from the citric grapefruit, says Brent Walker, proprietor of Parker Storage in Colorado. The salty end on the rimmed glass ties all the flavour profiles collectively for an ideal salty-spicy-slightly candy sip.


  • 1.5 oz Corazon Reposado Tequila
  • 0.5 oz lime juice
  • 0.5 oz easy syrup
  • 3-4 slices of jalapeño for muddling
  • 3 oz contemporary grapefruit juice
  • Splash of soda water
  • Salt for rim


  1. To make easy syrup at house, deliver sugar and water to a boil at a ratio of 1:1.
  2. Salt the rim of a pint glass.
  3. Muddle contemporary jalapeños and embrace seeds to style (the extra seeds, the spicier the drink) within the pint glass.
  4. In a shaker glass with ice, shake tequila, lime juice, easy syrup, and grapefruit juice. Pour over ice and muddled jalapeños.
  5. High with a splash of soda water.

Pom Paloma Courtesy Picture

3. Pom Paloma

Cactus pear and pomegranate present a complementary juiciness to the basic grapefruit paloma, says H. Joseph Ehrmann, chief mixology officer of Contemporary Victor and proprietor of Elixir in San Francisco. “A drier type of grapefruit soda or a grapefruit-flavored glowing water or seltzer will present the most effective stability,” he says.


  • 2 oz Contemporary Victor Cactus Pear & Pomegranate (which made our listing of the most effective cocktail mixers)
  • 1.5 oz blanco or reposado tequila
  • 2 oz grapefruit soda or grapefruit seltzer
  • Pinch of salt
  • Squeeze of lime wedge (1/eighth of a lime or 1/8 oz of lime juice)
  • Garnish: drop the squeezed lime wedge within the glass


  1. In a tall glass filled with ice, add all elements, stir gently, and garnish.

LALO Paloma Courtesy of LALO

4. LALO Paloma

Through the use of glowing water and fresh-squeezed grapefruit juice, you’re basically making your personal grapefruit soda for this cocktail. Eddie Baz, bartender at Josephine Home in Austin, Texas, created this recipe with LALO, an agave-forward tequila, and added a pinch of sea salt to tie the earthy and citrus flavors collectively. “That small element makes this variation on a paloma sing,” he says.


  • 2 oz LALO blanco tequila
  • 1.5 oz hand-squeezed grapefruit juice
  • 0.5 oz hand-squeezed lime juice
  • 0.5 oz easy syrup
  • Glowing water (bartender’s alternative is Richard’s Glowing Rainwater).
  • Pinch of sea salt
  • Lime wedge for garnish


  1. To make easy syrup at house, deliver sugar and water to a boil at a ratio of 1:1.
  2. Mix all elements (besides glowing water, sea salt, and lime wedge) in a cocktail shaker with ice. Shake and pressure over contemporary ice into collins glass.
  3. Fill with glowing water and garnish with a lime wedge.

Aperol Paloma Courtesy Picture

5. Aperol Paloma

This cocktail is so standard, Brass Tacks in Denver retains the paloma riff on faucet. The bitterness of Aperol makes the grapefruit flavors pop, says Stuart Jensen, the bar’s co-owner. Right here’s the way to make a model at house.


  • 1.5 oz blanco tequila
  • 0.5 oz Aperol
  • 0.75 oz lime juice
  • 0.5 oz grapefruit juice
  • 0.25 oz easy syrup
  • 2 oz Squirt
  • 1 sprint salt
  • Grapefruit wheel for garnish


  1. To make easy syrup at house, deliver sugar and water to a boil at a ratio of 1:1.
  2. Shake blanco tequila, Aperol, lime and grapefruit juices with ice and add a splash of salt.
  3. Pressure right into a Collins glass with contemporary ice, prime with 2 oz of Squirt, garnish with a grapefruit wheel.

Peroni Grapefruit Spritz Courtesy Picture

6. Peroni Grapefruit Spritz

For a complete plot twist on the paloma, sub out tequila for a beer, particularly an Italian one with citrus notes.


  • 1.5 oz orange-flavored Italian aperitif, equivalent to Aperol
  • 4 oz grapefruit juice
  • 0.25 oz lemon juice
  • 5 oz Peroni
  • Grapefruit or orange slice garnish


  1. Pour all elements right into a 04.L glass and fill with ice.
  2. Garnish with an orange or grapefruit slice.

Spicy Paloma Marg Courtesy Picture

7. Spicy Paloma Marg

Combining two tequila cocktail classics, the Spicy Paloma Marg is constructed with a jalapeño-infused tequila. It’s spicy, tangy, and candy, and the Topo Chico makes it bubbly, says Chantelle Blanchard, bartender at Thirsty Lion, which has places in Colorado, Arizona, Oregon, and Texas.


  • 2 oz Tanteo Jalapeño Tequila
  • 1 oz contemporary grapefruit juice
  • Sprint of candy and bitter
  • 0.5 oz agave syrup
  • Splash of Topo Chico
  • Grapefruit wheel for garnish


  1. Mix all elements, besides Topo Chico in a cocktail shaker with ice. Shake and pressure over contemporary ice right into a highball or Collins glass.
  2. Add a splash of Topo Chico. Garnish with a grapefruit wheel.

Thai Chili Paloma Courtesy Picture

8. Thai Chili Paloma

This spicy paloma makes a case for buying and selling gin for tequila. Deviation Distilling’s Citrus Rosé Gin, which is grapefruit and tarragon ahead, is paired with freshly squeezed grapefruit juice, a easy syrup made utilizing entire Thai chili peppers, and a salted rim. It’s refreshing, says Bob Wiley, co-owner of Deviation Distilling, however has a pleasant chew.


  • 1.5 oz Deviation Distilling’s Citrus Rosé Gin (or your favourite gin)
  • 1.5 oz grapefruit juice
  • 0.5 oz Thai chili easy syrup (see instructions under)
  • 0.75 oz lime juice
  • Soda water
  • Salt for the rim of the glass
  • Thai chili pepper for garnish


For easy syrup

  1. Mix 5-10 chopped Thai chilis, 1 cup sugar, and 1 cup water on range in saucepan. Stir and simmer, ensuring to dissolve sugar.
  2. Pressure and funky for 10 minutes.

For cocktail

  1. Put together a rocks glass by rubbing a lime wedge alongside the rim and dipping the rim of the glass in coarse salt. Add Citrus Rosé Gin, grapefruit juice, lime juice, and Thai chili easy syrup to a cocktail shaker with ice.
  2. Shake vigorously for 30 seconds. Pressure the cocktail right into a highball glass with contemporary ice. High with soda water and garnish with a Thai chili.

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