They are simply part of relaxed social gatherings, where you set out tequila bottles on a table along with Squirt (and maybe an alternative of Topo Chico mineral water and a few limes to make a Ranch Water) for self-service. And that’s what makes it so great.” It’s rare to find a paloma listed on a bar menu in Mexico. At its core, it’s just tequila and Squirt. There’s nothing complicated about the paloma. The classic Mexican Paloma is much simpler:Ģ ounces tequila, (recommended: reposado and 1 to 3 ounces)
An even better version is to sub the lime for elderflower liqueur and the tequila for gin. With the leftovers you can make another batch or a slew of other summertime drinks, like a Margarita or Siesta. If your home bar needs restocking, consider Pueblo Viejo for blanco tequila and Sombra or Vida for mezcal. For the alcohol base, tequila is more common, but mezcal also works. This paloma recipe swaps grapefruit soda for fresh juice and club soda, which allows you to rein in the sweetness as you please. To serve a paloma in its simplest form, a host may choose to leave out bottles of tequila, grapefruit-flavored soda like Squirt or Jarritos, and lime wedges and allow guests to pour their own. The Spanish name la paloma translates to “the dove” (and perhaps making one will bring you some peace), but some posit the origin of the drink’s name is related to the similar-sounding pomelo, Spanish for grapefruit and the flavor at the heart of the drink. The paloma is the epitome of a no-fuss summer cocktail: The iconic Mexican drink balances sweet, sour, and salty notes, packs a boozy punch, and comes together in just a minute or two.
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