The Paloma is a classic Mexican cocktail that pairs tequila with grapefruit for a bright, effervescent drink. Below you’ll find both a fresh take—using fresh grapefruit juice, sparkling water and agave—and the traditional version made with grapefruit soda. Each is quick to prepare and wonderfully refreshing for warm afternoons or relaxed gatherings.
Light, tangy and easy to assemble, the Paloma is an ideal happy-hour cocktail whether you’re lounging by the pool or hosting a casual dinner.
Table of contents
- Ingredients you’ll need
- Instructions
- Tips and tricks
- How to make a traditional paloma
- What to serve with the drink
- More cocktail recipes to try
My husband used to call this a “tequila squirt” long before we learned its proper name while visiting Cabo San Lucas. Once we discovered the Paloma on that trip, it quickly became a favorite. The classic Paloma combines tequila, a grapefruit-flavored soda (often sold as Squirt or similar), and lime juice—a simple three-ingredient cocktail that’s effortless to make with a glass, ice and a few fresh ingredients.
I prefer a version that uses fresh grapefruit juice and sparkling water instead of soda. Adding agave nectar balances the tartness while keeping the drink lighter and less sugary than the soda-based version. The result is bright, slightly tart and incredibly refreshing—perfect for sipping throughout the day or pairing with a spicy meal.
Ingredients you’ll need
- Tequila – Blanco (silver) tequila is traditional and keeps the flavor bright. Reposado or añejo will add warmth and oak character if you prefer. For a smoky edge, substitute mezcal.
- Grapefruit juice – Freshly squeezed grapefruit juice gives the best, most vibrant flavor. Bottled 100% grapefruit juice works in a pinch; avoid sweetened varieties if you want a balanced drink.
- Sparkling water – Club soda or soda water add the effervescence. Use your favorite brand for bubbles without added sugar.
- Lime juice – Fresh squeezed lime sharpens the cocktail and complements the grapefruit.
- Agave nectar – A small amount of agave smooths the acidity. Honey can substitute if needed, though agave keeps a neutral sweetness.
- Tajin or coarse salt (optional) – Rimming the glass with Tajín (a chili-lime seasoning) or coarse salt adds flavor contrast and a festive touch.
Instructions
If you want a rimmed glass, start with the first two steps. Otherwise proceed to the mixing steps.
- Rub a lime wedge around the rim of a glass.
- Dip the rim into Tajín or coarse salt on a small plate to coat it.
- Fill the glass with ice.
- Add the tequila, grapefruit juice, lime juice and agave nectar to the glass.
- Top with sparkling water.
- Gently stir with a spoon to combine. Serve immediately with a grapefruit or lime wedge garnish.
Do not shake this cocktail, since the sparkling water will foam and spill. Stirring preserves the bubbles and blends the flavors.
Tips and tricks
- Batch for a crowd: Mix a pitcher by scaling the recipe. Combine the tequila, grapefruit juice, lime juice and agave in a pitcher (no ice). When ready to serve, fill glasses with ice and a salted or Tajín rim if desired, then top each glass with sparkling water and pour the mixed base over the ice.
- Adjust sweetness: Taste first, then add additional agave in 1/2 ounce increments until you reach the desired sweetness.
- Lighten the drink: Top with more sparkling water to dilute if the cocktail feels too strong.
- Nonalcoholic option: Omit the tequila for a refreshing virgin Paloma—still bright, bubbly and citrusy.
- Smoky variation: Swap in mezcal for a smoky, savory Paloma twist.
How to make a traditional paloma
The traditional Paloma is much simpler and uses grapefruit soda in place of fresh juice and sparkling water. For a single serving:
- Rub a lime wedge around the rim of a glass and dip in coarse salt if desired.
- Fill the glass with ice.
- Add 1 ounce tequila and 1/2 ounce fresh lime juice.
- Top with about 8 ounces grapefruit soda (such as Squirt).
- Stir gently and serve with a lime or grapefruit wedge.
To make a pitcher, combine a 2-liter bottle of grapefruit soda with 1 cup tequila and 1/4 cup lime juice in a large pitcher. Serve over ice.
What to serve with the drink
The bright acidity and effervescence of a Paloma make it an excellent match for spicy Mexican dishes and bold flavors. Try it alongside tacos, grilled seafood, or snacky party foods. A few complementary pairings include:
- Carne asada or grilled steak tacos
- Spicy chilaquiles
- Grilled shrimp or fish tacos
- Guacamole with grilled pineapple or tomatillo salsa
- A cheesy baked taco dip for sharing
More cocktail recipes to try
- Cucumber mint vodka cocktail
- Fresh fruit sangria
- Peach basil Moscow Mule
- Espresso Martini
- Frozen strawberry daiquiri
Paloma
The Paloma is a classic Mexican cocktail that can be made in both a traditional soda-based style or a fresher version using grapefruit juice, sparkling water and agave for a lighter result.
1 cocktail
Ingredients
- 1 ounce tequila
- 4 ounces fresh grapefruit juice
- 4 ounces sparkling water
- 1/2 ounce lime juice
- 1/2 ounce agave nectar
Optional
- 1 teaspoon Tajín or coarse salt to rim the glass
Instructions
- Rub a lime wedge around the rim of a glass.
- Dip the rim of the glass in Tajín or coarse salt if desired.
- Fill the glass with ice.
- Add the tequila, grapefruit juice, lime juice and agave nectar.
- Top with sparkling water and stir gently.
- Serve immediately with a grapefruit or lime wedge.
Notes
- To make a pitcher: Multiply the ingredients to suit your crowd, mix the tequila, grapefruit juice, lime and agave in a pitcher without ice, then pour over ice in individual glasses and top with sparkling water.
- Traditional Paloma: Mix 1 ounce tequila with 8 ounces grapefruit soda and 1/2 ounce lime juice per serving. For a pitcher, combine a 2-liter grapefruit soda, 1 cup tequila and 1/4 cup lime juice.
- Virgin version: Omit the tequila for a refreshing nonalcoholic option.