Celebrate National Paloma Day with Mexico’s favorite refreshing drink! Usually made with just Tequila, lime juice, grapefruit soda, and a pinch of salt, the classic Paloma is easily riff-able. 

Like most cocktails, the origins of this summer favorite are murky. Some sources point to legendary bartender Don Javier Delgado Corona, others point to a folk song named La Paloma. Regardless, the delightful concoction is easy to mix and easier to drink.

Paloma Negra

Paloma Negra

Paloma Negra

By Esperanza, Auberge Resort Collection

Ingredients:

  • 2 oz. Tequila Blanco
  • 1 oz. Grapefruit Juice
  • 1 oz. Lime Juice
  • 2 oz. pineapple juice
  • 1 pinch of salt
  • 1 pinch of charcoal
  • 1 orange wedge

Preparation: Add the ingredients into a Collins glass filled with ice. Give a gentle stir and top with pineapple salty foam and charcoal. For the pineapple salty foam, shake vigorously the pineapple juice and the salt with ice, then use a spoon to serve it on the drink.


Paloma Roja

Paloma Roja

Paloma Roja

By Osvaldo Vazquez mixologist for  Chileno Bay Resort & Residences, Auberge Resorts Collection

Ingredients:

  • 2 oz. Tequila
  • 1/4 oz. Hibiscus tea
  • 1 oz. Lime juice
  • 4 oz. Grapefruit soda
  • Ice cubes
  • 1 pinch Salt or Tajin
  • 1 tsp. Jalapeño (sliced without seeds)
  • Grapefruit slices

Preparation: Salt rim a Collins glass, then fill it with ice and incorporate all ingredients. Stir the mix and garnish with grapefruit slices and jalapeño.


Hermanito Paloma

Hermanito Paloma

Hermanito Paloma

By Bar Hermanito

Ingredients:

  • 2 oz. Blanco Tequila
  • 1/4 oz. Agave or Honey
  • 1/4 oz. Lime Juice
  • 1/2 oz. Giffard Pamplemousse

Preparation: Build in tin, short shake, strain over ice in Collins glass with salted rim, top with soda, lime wedge garnish.


Paloma Spritz

Paloma Spritz

Paloma Spritz

By Madre! Oaxacan restaurant and Mezcaleria

Ingredients:

  • 1 oz. Tequila Blanco Pueblo Viejo
  • 1 oz. Mezcal Espadin
  • 1 1/2 oz. Grapefruit Juice
  • 1/2 oz. Lime
  • 3/4 oz. Simple Syrup
  • 2 oz. Sparkling Rosé Lucien Albrecht
  • 1 pinch salt

Preparation: Shake the mezcal, tequila, grapefruit, lime juice, and simple syrup. Strain it and carefully pour into a wine glass or Collins glass. Add a pinch of salt then top it off with the sparkling wine. Garnish with a full grapefruit moon.