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  1. Food & Drink
April 5, 2024

The Perfect Paloma by Patrón

Cocktail of the Week: The cooler sister of the other beloved tequila cocktail, the margarita.

By Samantha Coles

Intricate cocktails undoubtedly have a certain appeal: Especially when prepared with a bit of fare and theatrics, they can woo and delight thirsty guests. But sometimes you just can’t beat a quick and simple libation.

The Paloma is the cooler sister of the other beloved tequila cocktail, the margarita. It’s a super simple recipe and comes together in minutes — the original line-up calls for grapefruit juice, soda water and tequila. (Some suggest that the drink’s name is derived from ‘pomelo,’ Spanish for grapefruit).

[See also: Port Ellen: The Resurrection of Whisky’s Fabled Ghost Distillery]

The history of the Paloma cocktail is a tad hazy. It’s not as well-documented as other classic cocktails, but its origins can be traced back to Mexico. It’s thought that the Paloma was created at some point in the mid-20th century, and is often attributed to Don Javier Delgado Corona, the owner of the La Capilla bar in the town of Tequila, Mexico. Don Javier is also credited with inventing another famous tequila-based cocktail, the Batanga.

[See also: Is Still Champagne French Wine’s Next Bright Spark?]

In this iteration from Patrón, a pinch of salt and agave syrup are added to enhance the sharp yet sweet flavors. The recipe calls for Patrón Reposado which is made from 100% Weber blue agave which is harvested, cooked, crushed, fermented and distilled. It is aged for at least four months in American whiskey barrels and retains the earthy notes of the agave plant along with hints of oak, vanilla, caramel and citrus. 


– 45ml Patrón Reposado

– 90ml Fresh grapefruit juice

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– 15ml Agave syrup (1:1)

– 15ml Fresh-squeezed lime juice

– 30ml Sparkling water

– 1 pinch of salt 

– Grapefruit slice for garnish

– Salt rim (optional)

Combine all ingredients except sparkling water in a shaker tin and shake with ice to chill. Strain onto fresh ice in a sugar and salt rimmed Collins’s glass. Top with sparkling water and garnish with a grapefruit wedge.

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