Translating from Spanish as ‘dove’, the Paloma is a tried-and-tested favourite cocktail throughout Mexico. It’s unlikely to be the first Mexican cocktail that comes to mind (Margarita, anyone?), so it may come as a surprise that the Paloma is actually considered Mexico’s national drink. And with its perfect combination of sweet and sour flavours, why wouldn’t it be?
Put that cocktail shaker down – to make a Paloma (that will rival the beloved Marg) in seconds, all you need is a highball glass, some ice, your bottle of tequila, fresh lime juice and some grapefruit soda to top.
The origins of the Paloma are, like many cocktails, a little sketchy. Some claim it was created by Don Javier Delgado Corona, the late owner of the famed La Capilla bar in Tequila, Mexico, though Don Javier himself denied any role in its creation. Others believe it was invented in the mid-20th century when Squirt, a citrus-flavoured soft drink, was first imported into Mexico from the US. But whatever the history, there's one thing for certain – this bubbly, citrusy beauty deserves your attention. It’s especially good enjoyed under a blazing sun, but we love it any time of year, too.
The Paloma beautifully incorporates a little bit of everything. You’ve got a sour kick from the lime, bubbles and a lick of sweetness from the grapefruit soda, and classic tequila flavours that shine through. It’s simple to make and perfect for any fiesta, so consider this your sign to retire the Margarita – if only for a day – and try another of Mexico’s favourites.
