National Paloma Day is May 22, though we think any day is a good one for the refreshing tequila cocktail. While we tend to prefer the classic version—tequila, fresh lime juice and grapefruit soda from Mexico—there are plenty of tasty variations. Here are six Paloma recipes that we like.
1 oz. Tequila Blanco Pueblo Viejo
1 oz. Mezcal Espadin
1 ½ oz. Grapefruit juice
½ oz. Lime
¾ oz. Simple syrup
2 oz. Sparkling Rosé Lucien Albrecht
1 pinch salt
Shake the mezcal, tequila, grapefruit, lime juice, and simple syrup. Strain it and carefully pour into a wine glass or Collins glass. Add a pinch of salt then top it off with the sparkling wine. Garnish with a full grapefruit moon.
The mixologists at Madre,which has three locations in the Los Angeles area, created this recipe.
2 oz. 1800 Silver tequila
4 oz. Jarritos Pineapple soda
½ oz. Fresh grapefruit juice
1 oz. Fresh lime juice
Build over ice in a highball glass and stir gently to combine. Garnish with a lime wheel and pineapple leaves.
The mixologists at 1800 created this recipe.
Mama’s Pink Paloma
3 oz. YaVe Blanco tequila
½ oz. Fresh lime juice
2 oz. Fresh grapefruit juice
2 oz. Club soda
Muddle raspberries in a cup. Once muddled, add lime juice, grapefruit and tequila. Shake for 10 seconds and then add ice. Strain the cocktail into a separate glass and top with soda.
The mixologists at YaVe created this recipe.
¼ oz. Agave or honey
¼ oz. Lime juice
½ oz. Giffard Pamplemousse liqueur
2 oz. Blanco tequila
Build in tin, short shake, strain over ice in Collins glass with salted rim, top with soda, lime wedge garnish.
The mixologists at Hermanito in Los Angeles created this recipe.
2 parts Hornitos Black Barrel tequila
1 ¼ parts Fresh ruby red grapefruit juice
1 part Fresh lime juice
½ part Simple syrup
1 dash Angostura bitters
Lightly muddle 2-3 basil sprigs in a shaker. Add remainder of ingredients into the shaker with ice and shake vigorously. Strain into a highball glass over fresh ice. Garnish with a basil sprig and grapefruit slice.
The mixologists at Hornitos created this recipe.
½ part Milagro reposado tequila
½ part Ancho Reyes chile liqueur
½ part Fresh lime juice
3 parts Grapefruit soda
Using a lime wedge, wet the rim of the glass and salt half the rim. Add ice, tequila, liqueur and grapefruit soda. Squeeze a wedge of lime and discard. Garnish with a thin grapefruit wheel.
The mixologists at Milagro created this recipe.