How to Make a Paloma: Simple Recipe, Variations, and Troubleshooting

thedoublestrainer
18 hours ago
6 min read

Paloma cocktail in a clear highball glass with a light salt rim, pale pink grapefruit soda, large ice cubes, visible carbonation bubbles, and a grapefruit wedge garnish on a clean white background.

Paloma Cocktail Recipe and Beginner Guide

A Paloma is a tequila highball built with grapefruit soda and lime. It is popular because it is fast, refreshing, and forgiving, but small choices make a big difference: the type of tequila, the sweetness of the soda, the amount of lime, and how gently it is mixed.

This guide explains a reliable classic build, how to choose grapefruit soda, how to adjust balance without guessing, and how to troubleshoot the most common issues.

Beginner quick guide (read this first)

Use 100% agave tequila, preferably blanco for a clean, bright profile.
Chill the grapefruit soda thoroughly and add it last to keep the drink fizzy.
Start with a small lime measure, then adjust based on soda sweetness.
Salt is optional, but a tiny pinch in the drink can boost grapefruit and reduce perceived sweetness.
Build in the glass over fresh ice, then stir once or twice only.
If grapefruit soda is not available, combine grapefruit juice, sparkling water, and a sweetener to taste.
Garnish matters: grapefruit peel or a wedge adds aroma and makes the drink taste more “complete.”

Recipe Card: Classic Paloma (Grapefruit Soda Version)

Yield: 1 cocktail

Time: 2 to 3 minutes

Technique: Build in glass

Glassware: Highball or Collins glass

Ingredients

50 ml (1 3/4 oz) blanco tequila, preferably 100% agave
15 ml (0.5 oz) fresh lime juice
90 to 120 ml (3 to 4 oz) chilled grapefruit soda, to top
Optional: 5 ml (1/6 oz) agave syrup or simple syrup, only if using a dry or very bitter soda
Optional: a small pinch of fine salt, or 2 to 3 drops of saline solution
Optional rim: fine salt (or a chili-salt blend)

Method

Optional rim: Moisten the rim with a lime wedge, dip lightly in salt.
Add tequila and lime juice to the glass. If using syrup or a pinch of salt, add it now and stir briefly to dissolve.
Fill the glass with fresh ice.
Top with grapefruit soda in one or two pours. Stir once or twice gently.
Garnish with a grapefruit wedge, grapefruit wheel, or a lime wedge. Serve immediately.

Garnish standard

Grapefruit wedge or wheel on the rim, plus a quick squeeze from the wedge if extra brightness is needed.

Dilution and temperature notes

Minimal stirring keeps carbonation. Use plenty of solid ice and serve cold.

Tasting notes

Bright grapefruit, light bitterness, crisp tequila, clean citrus lift, lightly saline finish if salted.

Batching or prep notes

Pre-batch tequila + lime (and optional syrup) and refrigerate. Add grapefruit soda only at service to preserve fizz.

What makes a Paloma taste “right”

The classic flavor target is refreshing and lightly bitter-sweet, not sugary. The best versions stay bright from lime, taste grapefruit-forward, and finish clean.

Three levers control balance:

Sweetness from the soda (and any added syrup)
Acidity from lime (and sometimes grapefruit juice)
Bitterness from grapefruit soda style and grapefruit oils

Because grapefruit soda brands vary a lot, lime is not a fixed number. The same spec can taste perfect with one soda and sharp with another.

Tequila choice: blanco vs reposado

Most recipe writers lean toward blanco for a Paloma because it keeps the drink bright and not oak-forward. Reposado can work, but it can push the drink sweeter and softer, especially with a sweet soda.

Practical rule:

Blanco: crisp, herbal, peppery, most “classic” feel
Reposado: rounder, slightly vanilla/oak notes, can suit a drier soda or spicy rim

Grapefruit soda explained: what it is and how to choose it

Grapefruit soda is a carbonated mixer flavored with grapefruit. Some versions taste candy-sweet, some are sharp and bitter, and some include real grapefruit juice. Popular choices mentioned by recipe developers include Ting, Squirt, and Jarritos Toronja, but results depend on local availability.

How to pick a grapefruit soda (beginner-safe)

If the soda is very sweet: increase lime slightly, consider a pinch of salt.
If the soda is dry or bitter: keep lime moderate and consider 5 ml of syrup.
If the soda tastes “flat” quickly: it is often warm or over-stirred. Chill and mix less.

Pomelo Soda twist (The Double Strainer)

For a cleaner, more aromatic grapefruit-family profile, try using Pomelo Soda as the topper instead of standard grapefruit soda. The pomelo character can read brighter and less harsh, especially with blanco tequila.

Read The Ultimate Pomelo Soda Recipe and use it as a simple Paloma twist by swapping the grapefruit soda 1:1.

If grapefruit soda is not available: a simple substitute

Many modern recipes swap grapefruit soda for a mix of fresh grapefruit juice + sparkling water + sweetener so sweetness and bitterness can be controlled.

A practical starting point for 1 drink:

60 to 90 ml grapefruit juice
30 to 60 ml sparkling water
5 to 10 ml simple syrup or agave, then adjust
Plus tequila and lime as in the recipe card

This version can taste “more fresh,” but it adds steps and introduces juice variability.

Salt: rim vs pinch vs saline

Salt is optional, but it changes perception:

A salt rim gives bursts of salinity as the drink is sipped.
A tiny pinch in the drink can round bitterness and make grapefruit feel fuller.

Beginner rule: if using a sweet soda, try a pinch in the drink before adding syrup.

Step-by-step technique checklist

Use chilled soda and add it last.
Stir only once or twice after topping.
Taste after topping and adjust with a small lime squeeze if needed.

Don’t

Shake with soda. It kills carbonation and makes the drink messy.
Over-salt the rim. A light coat is enough.
Assume all grapefruit sodas need the same lime amount.

Common mistakes and fixes (minimum 5)

Too sweet
Fix: add 5 ml (0.17 oz) lime juice or a squeeze, plus a tiny pinch of salt.
Too sour or sharp
Fix: add a little more soda, or 5 ml (0.17 oz) syrup if the soda is dry/bitter.
Flat drink
Fix: chill soda more, build with fresh ice, stir less, and pour soda last.
Harsh bitterness
Fix: reduce grapefruit peel contact (avoid squeezing peel into the drink), add a small amount of syrup, or switch to a less bitter soda.
Watery and weak
Fix: use more ice, larger cubes if possible, and avoid long stirring. Serve immediately.
Salt overwhelms everything
Fix: skip the rim next time and use a tiny pinch in the drink instead.

Variations that stay “Paloma” (not random)

Mezcal Paloma: swap tequila for mezcal for smoke and earthiness.
Spicy Paloma: chili-salt rim or a thin chili slice garnish. Keep heat subtle.
Low-sugar Paloma: use a drier grapefruit mixer or split juice + sparkling water, then sweeten minimally.
Frozen Paloma: blend or slush formats exist, but balance shifts as temperature drops.

Make-ahead: what can be prepped without ruining quality

Juice timing: citrus juice changes over time. Serious Eats notes orange juice can turn bitter quickly, and lime or lemon juice often tastes best after a few hours, then becomes noticeably bitter after about a day.
Practical bar-safe approach: juice citrus the same day whenever possible, keep it cold, and avoid using day-old juice for a drink as simple as a Paloma.

Batching tip: pre-batch tequila + lime (and optional syrup) for speed, then top with soda per drink.

Safety note: grapefruit and medication interactions

Grapefruit can affect how some medicines work, and the FDA specifically warns that grapefruit can interact with certain drugs. If a guest mentions medication, the safest guidance is to suggest checking with a clinician or pharmacist. Some evidence and reviews also note that related citrus like pomelo can share similar interaction compounds in certain contexts.

FAQ

Is a Paloma Mexican?

It is strongly associated with Mexico and widely served as a tequila highball, but exact origin details are debated.

What is the “most classic” Paloma build?

Tequila topped with grapefruit soda and finished with lime is the simplest traditional form.

Should a Paloma be shaken?

Typically no. Many recipes build it in the glass to keep carbonation.

What tequila is best?

Blanco is commonly recommended for a bright, clean Paloma.

What if grapefruit soda is too sweet?

Use more lime, a pinch of salt, or switch to a drier soda.

Can it be made for a party?

Yes, but keep soda separate and add at service to preserve fizz.

Is a salted rim mandatory?

No. It is stylistic. A tiny pinch in the drink can give a similar effect with more control.

Glossary (5 to 10 terms)

Highball: a tall mixed drink built with a base spirit and a carbonated mixer.
Blanco tequila: unaged or minimally rested tequila with fresh agave notes.
Reposado tequila: tequila aged in oak for a short period, usually rounder and softer.
Dilution: water added by melting ice, which changes strength and texture.
Carbonation: dissolved CO₂ that creates bubbles and lift.
Saline solution: a measured salt-water mix used to season drinks precisely.
Rim: salt or spice applied to the glass edge for aroma and taste contrast.
Balance: the relationship between sweetness, acidity, bitterness, and alcohol.