Tequila has something of a rough reputation in America, but it’s really undeserving of that repute. So let’s turn to Tequila’s home, Mexico, for some inspiration to soften that reputation a bit. This week’s cocktail is the Paloma, a sweet, tart, fizzy, and oh-so-refreshing drink. Try one and you’ll see why this is Mexico’s most popular Tequila cocktail. – Andrew

Illustration by Caitlin Keegan

The Paloma

2 oz Tequila
1/2 oz Fresh Lime Juice
Grapefruit Soda
Salt

Combine the Tequila, lime juice, and a pinch of salt in a highball glass. Fill with ice and top with grapefruit soda. Garnish, if at all, with a lime wedge and enjoy.

 

Mexican grapefruit soda may not be the easiest ingredient to find in the States, so I like to use Izze sparkling grapefruit juice in my Palomas. The key is to use something that’s a little sweet, a little tart, and a lot fizzy; you might want to punch up the lime juice to 3/4 oz if using a sweeter soda like the Izze. The Paloma should be earthy and vegetal from the tequila, sweet and tart from the lime and soda, a touch salty, and perfect for a sweltering Mexican (or DC) summer day.

La Paloma? That’s the Dove. Why’s that? No idea, and no idea who invented this fantastic drink either. This one’s story is lost, I suspect, to the blurry pages of I’ve-had-one-too-many-to-write-this-down cocktail history. And that’s ok. Because it’s just good. So go try one. It’s almost summer, right?

Photo Credits: Nole Garey for Oh So Beautiful Paper