The Paloma (dove in Spanish) is a popular cocktail that originated in Mexico and traditionally consisted of tequila, lime juice and Jarritos grapefruit soda. Although its exact origins are unclear, it’s believed to have been created sometime in the mid 20th century. The Paloma (named after its whitish color) became popular in the U.S when bartender, Evan Harrison, introduced it in his book “Popular Cocktails of the Rio Grande”. Over the years, bartenders opted for using fresh grapefruit juice instead of the flavored soda with sparkling water added for the fizz, while agave syrup adds the perfect amount of sweetness. Cheers!
Equipment
- Cocktail Shaker
- Jigger
- Small Plate or Rimmer
- Knife
- Cutting Board
- Hand Juicer
- Margarita Glass
Ingredients – Serves 1
For the Rim
- 1/2 Lime
- Clear Cocktail Sugar
For the Cocktail
- 2 oz Tequila (SWOL)
- 3 oz Grapefruit Juice
- .5 oz Lime Juice
- .5 oz Agave Syrup
- Club Soda to top
For the Mocktail
- 3 oz Grapefruit Juice
- .5 oz Lime Juice
- 1 oz Agave Syrup
- Club, Squirt or Jarritos Grapefruit Soda to top
For the Garnish
- Grapefruit Wedge
Method
- Rim your glass. Run 1/2 lime around a margarita glass and roll in cocktail sugar.
- Make the Cocktail. In a cocktail shaker with ice add the tequila (cocktail only), grapefruit juice, lime juice and agave syrup. Shake to combine. Strain into the rimmed, ice filled margarita glass. Top with Club, Jarritos or Squirt soda.
- Garnish. Cut a grapefruit in half. Cut a 1/2-inch wedge. Make a small slit in the middle of the pulp. Place on the side of the glass with slit securing the wedge. Cheers!
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