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Probably the second most popular tequila cocktail after the Margarita, the Paloma is a beautiful marriage of earthy agave flavours with bright refreshing grapefruit. Named after the Spanish word for "dove", the origins of the Paloma are unclear, but is thought to have been created sometime in the 1950's. Traditionally, Blanco Tequila is used in the drink, but the tasting notes from the aged Reposado Tequila adds a nice touch to the tipple. Also grapefruit soda is the other key ingredient in the recipe, Jarritos Toronja being the brand of choice. However, any solid bottle of grapefruit soda will do. Here's the classic recipe:

  • 60ml Tequila

  • 15ml Lime Juice

  • Top off with Grapefruit Soda

  • Garnished with a lime wheel and a salt rim

A classic and very popular Mexican drink, the Paloma recipe has made its way across the world to the bars and homes of many. However, in some parts of the world, the classic recipe is not easily made. Grapefruit soda is not easily found in some parts of the world, and fresh grapefruits can be extremely rare and pricey (like here in Indonesia). So instead, here is a recipe I've made with Giffard Pamplemousse Rose syrup. It is a solid solution for our grapefruit soda woes:


  • 60ml Espolòn Tequila (Blanco or Reposado)

  • 20ml Lime Juice

  • 30ml Giffard Pamplemousse Rose Syrup

  • Top off with Soda Water

Combine the tequila, lime juice, and syrup in a cocktail shaker with ice. Shake the ingredients till chilled. Strain into a highball glass over ice and top off with soda water. Garnish with a lime wheel or a slice of grapefruit. And for the salt rim garnish, it is optional to add a pinch or more directly into the drink instead.

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