Fresh grapefruit, good tequila, and a splash of soda—it’s that simple. The Paloma is bright, tart, and more drinkable than a margarita. No liqueurs, no syrup—just citrus, spirit, salt, and fizz. It’s light without being weak, and bold without being overwhelming. To us, this is the perfect poolside summer cocktail.

Served in a tall glass over ice with a salted rim, it’s easy to batch and impossible not to like. This is the one that vanishes fastest at the table.

Recipe

• 2 oz blanco tequila
  
  

• ½ oz fresh lime juice
  
  

• Pinch of salt
  
  

• Grapefruit soda to top (Jarritos, Fever-Tree, or Squirt)
  
  

Build in a tall glass over ice. Stir gently and garnish with a lime wedge or grapefruit slice.

A note: The Paloma rose to popularity in mid-century Mexico, though its exact origin is unclear. Some say it was named after a folk song, others say it was created as a no-fuss alternative to the margarita. Either way, it’s now a staple.

When we serve it: Hot afternoons, casual dinners, or anytime tequila needs to show up without stealing the show.