In Mexico, the Paloma (Spanish for "dove") has long outsold the Margarita — a fact that surprises most Americans, who assumed the Margarita held universal dominance. The Paloma's origins are murky, but the drink is associated with the Hacienda de Chihuahua distillery and may be traced to the 1950s. Some attribute a version of it to Don Javier Delgado Corona, the legendary barman of La Capilla in Tequila, Jalisco.

The classic version is beautifully simple: tequila, grapefruit soda (traditionally Jarritos or Squirt), lime, and salt. The craft bar evolution replaced the soda with fresh grapefruit juice and sparkling water — producing a more complex, less sweet, more photogenic drink.

The Paloma arrived in the US craft cocktail scene in the 2010s and has been on a steady climb since. By 2025–2026, driven by the rise of tequila culture, sober-curious adjacent drinking (low ABV profile), and the grapefruit flavor trend, it's one of the fastest-growing cocktails in America.

• Food: Tacos, ceviche, fish and chips, grilled corn, fresh guacamole, tropical fruit
• Occasion: Taco Tuesday, summer BBQs, afternoon pools, casual happy hour
• Music vibe: Latin pop, cumbia, relaxed reggae, afternoon house

PALOMA
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Blanco tequila        60 ml
Fresh grapefruit juice 60 ml
Fresh lime juice      15 ml
Agave nectar          10 ml  (optional)
Pinch of sea salt
Soda water            to top

→ Half-salt the rim
→ Build over ice in highball glass
→ Stir gently once
→ Garnish: grapefruit half-wheel + lime wedge
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Glass: Highball glass or tall glass Serve: On the rocks, tall-built Temperature: Cold — ice-filled glass is essential Rim: Sea salt (half-rim recommended) Garnish: Grapefruit half-wheel + lime wedge