Paloma Cocktail
A three-ingredient recipe that delivers balance and structure, featuring minimal intervention - the pink or peach-hued paloma cocktail is recognised as one of Mexico’s popular serve. The recipe gained global traction for its functional simplicity since it is built directly in the glass without shaking or specific equipment, the cocktail prioritises consistency, flexible for traditional and contemporary adjustments.
What you’ll need
Ingredients
- Don Julio tequila (or any other tequila of choice)30ml
- Lime juice7ml
- Grapefruit soda60ml
- Lime wheelFor garnish
- Pinch of salt
Method
- Step 1
Add the tequila, lime juice and a pinch of salt to a highball glass filled with ice.
- Step 2
Stir briefly to combine and chill the base.
- Step 3
Top with chilled grapefruit soda and stir gently to maintain carbonation.
Tips & Suggestions
Use a citrus press for lime extraction to ensure a consistent yield and minimise bitterness from the peel or pith.
Avoid shaking the cocktail, as it can over-dilute the consistency and flatten the carbonation from the soda.
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FAQs
Yes, it can be blended with ice for a frozen version, though this changes the texture and should be positioned accordingly on menus.
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