If the Margarita stands as the most popular tequila-based cocktail in the USA, the Paloma (meaning “dove” in Spanish) takes the crown as Mexico’s absolute favorite and even holds the title of the national cocktail.

Although the exact origins of the Paloma remain unclear, one thing is certain – by the 1950s, it had already gained significant popularity.

Some attribute the creation of the Paloma to the legendary Don Javier Delgado Corona, a former owner and bartender of La Capilla in Tequila, Mexico.

The simplest and most popular version of the Paloma is quite minimalistic: tequila and grapefruit soda in an ice-filled glass, quickly mixed. Optionally, a pinch of salt can be added.

The International Bartenders Association (IBA) offers a slightly more complex variant, calling for:
-1 2/3 oz / 50 ml Tequila
-1/6 oz / 5 ml Fresh Lime Juice
-3 1/3 oz / 100 ml Pink Grapefruit Soda
-A pinch of salt

More intricate variations suggest replacing a portion of the grapefruit soda with freshly squeezed grapefruit juice. While these may be a bit more labor-intensive, they undoubtedly result in a much tastier drink.
I tried one of these variants, and it proved to be a delightful and refreshing summer beverage.

-1 2/3 oz / 50 ml Tequila Blanco
-5/6 oz / 25 ml Fresh Pink Grapefruit Juice
-5/12 oz / 12.5 ml Fresh Lime Juice
-1/4 oz / 7.5 ml Agave Syrup
-1 2/3 oz / 50 ml Pink Grapefruit Soda

Shake the first four ingredients with ice and strain into an ice-filled glass.
Top with soda and briefly stir.

Garnish with grapefruit or lime wedge.

Collins glass

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