Paloma

How to Make Paloma

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1. Run the lime wedge around the rim of a tall glass and dip the rim into a plate of flaky salt.

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2. Fill the glass with ice.

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3. Add the tequila, lime juice, grapefruit juice and agave syrup and stir well until the syrup dissolves.

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4. Top with the soda water and stir gently once.

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5. Garnish with the wedge of grapefruit and serve at once.

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Tips for Making Paloma

• Squeeze the grapefruit and lime juice fresh. Bottled juices are flat, and the drink depends on their bright acidity.
• Salt only half the rim, or just the outer edge. Salt inside the glass makes every sip taste salty, and some people prefer none.
• Taste it before you serve it. Grapefruits vary a lot in sweetness, so add a little more agave if it is too bitter, or a squeeze more lime if it is too sweet.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What to Serve with Paloma

• Tacos al pastor
• Guacamole and chips
• Ceviche

Storing & Reheating Paloma

Best made to order. For a party of 6, mix 360 ml of tequila, 180 ml of lime juice, 360 ml of grapefruit juice and 2 tablespoons of agave syrup in a jug ahead of time and chill, then pour over ice and top each glass with the soda water so that it stays lively.

Paloma FAQ: Common Questions

Paloma Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.