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How to make ...

Paloma

By Adam Hinton

Ingredients

50ml Tequila

25ml Grapefruit Juice

15ml Lime Juice

10ml Agave

Splash of Soda Water

Grapefruit Wedge to Garnish

Optional Salt Rim (the most well used salt for this is Himalayan salt)

Cubed Ice

Times:

Prep: 2 Minutes

Make: 30 Seconds

Total: 2 Minutes and 30 Seconds

Calories:

166 calories

Allergens:

No common allergens to be found, although, since every body is different, we advise you check out this recipe's ingredients list just to be sure!

Servings:

Serves 1

The Paloma is a long tequila drink that has won itself fans all over the world. It combines tequila with Grapefruit juice, lime, and soda to make for a zesty, fruity, citrus forward, tequila cocktail.

Ingredients

50ml Tequila

25ml Grapefruit Juice

15ml Lime Juice

10ml Agave

Splash of Soda Water

Grapefruit Wedge to Garnish

Optional Salt Rim (the most well used salt for this is Himalayan salt)

Cubed Ice

Method

Take your Boston glass or small tin and, using your jigger to measure, add the tequila, grapefruit juice and agave syrup to the shaker.

Using your Mexican elbow and a jigger to measure, Squeeze 15ml of lime juice and add it to the shaker.

Fill your shaker with cubed ice and seal using your Boston tin or lid, before shaking vigorously for 10-15 seconds or until your tin is very cold.

Run a lime wedge around the rim of your glass to wet it, and dip the rim of the glass in your salt to give your glass a salt rim.

Fill your glass with cubed ice and, using your Hawthorne strainer, strain your cocktail into the glass.

Top with a splash of soda water and garnish with a wedge of grapefruit.

Serve and enjoy!

History

Not much is known about the origins of the Paloma but Difford’s guide states it was created by the legendary Don Javier Delgado Corona, owner and bartender of La Capilla, in Tequila, Mexico.

As it turns out, it’s the Paloma that is the most popular drink in Mexico, not the Margarita. However, not much is known about the origins of the Paloma.