Let’s talk about the Paloma! Sure margaritas are amazing. No, they really are! And you can’t bring up Mexican cuisine without thinking of washing it down with an ice cold margarita. Limes, salt, ice, frozen, flavored, not… it’s all good. But the paloma is to margaritas what roast pork sandwiches are to the cheesesteak in Philadelphia: the underdog here in the U.S. The lesser known but amazing in it’s own right.
I mentioned in my first post that Randy, my better half and I went to Mexico shortly before Covid-19 infiltrated our world. It was an incredible five days of relaxation that was very much needed. I’ll actually be writing about where we stayed in my next post so stay tuned for that. But shortly after checking in to our resort, I knew I needed a tequila based drink that would be a little different. And that’s when the paloma entered my mind. I had tried it years earlier and had become my go-to when in a restaurant that had them. That was exactly the route I was gonna go!
The word “Paloma” actually means dove, and while there isn’t a ton of history to find on this drink, it’s actually the most popular tequila based cocktail in Mexico. Maybe that’s why I drank my weight in them over the course of 5 days while I was down there. Either way, it’s quick, easy and super refreshing.
Paloma Cocktail
Serves 2
2 oz blanco tequila
1 cup ruby red grapefruit juice
Juice of 1 lime
8oz grapefruit seltzer
Grapefruit slices for garnish
Lime wheels for garnish
Margarita salt & simple syrup for rim (optional)
- In a cocktail shaker, pour in tequila, grapefruit and lime juices. Shake vigorously.
- Rim glasses with salt if preferred. Add ice cubes to glasses.
- Pour juice mixture over ice and top with grapefruit seltzer.
- Add slice of grapefruit and lime for garnish.
- Enjoy!