And that’s what makes it so great.” It’s rare to find a paloma listed on a bar menu in Mexico. At its core, it’s just tequila and Squirt. There’s nothing complicated about the paloma. The classic Mexican Paloma is much simpler:Ģ ounces tequila, (recommended: reposado and 1 to 3 ounces) An even better version is to sub the lime for elderflower liqueur and the tequila for gin. With the leftovers you can make another batch or a slew of other summertime drinks, like a Margarita or Siesta. If your home bar needs restocking, consider Pueblo Viejo for blanco tequila and Sombra or Vida for mezcal. For the alcohol base, tequila is more common, but mezcal also works. This paloma recipe swaps grapefruit soda for fresh juice and club soda, which allows you to rein in the sweetness as you please. To serve a paloma in its simplest form, a host may choose to leave out bottles of tequila, grapefruit-flavored soda like Squirt or Jarritos, and lime wedges and allow guests to pour their own. The Spanish name la paloma translates to “the dove” (and perhaps making one will bring you some peace), but some posit the origin of the drink’s name is related to the similar-sounding pomelo, Spanish for grapefruit and the flavor at the heart of the drink. Here’s how the drink should look once you fully mix it up! The color changing gin mixes with the grapefruit and lemon juices to leave you with a vibrant pink drink.The paloma is the epitome of a no-fuss summer cocktail: The iconic Mexican drink balances sweet, sour, and salty notes, packs a boozy punch, and comes together in just a minute or two.

Note that these are Amazon Affiliate links. Here’s some of the gear I used to make this drink. Is it just me, or does the ice look kind of fake in this photo because it’s so clear and hasn’t created any condensation on the glass yet?! I swear, it’s real 😉 They take a long time to actually freeze (~24 hours), but I think it’s worth it to keep some stocked up in a resealable container in my freezer. all freeze to the bottom and the clear cubes remain on top. I’ll drop a link below to the clear ice maker I use – the science behind clear ice is that you need it to freeze really slowly so that all the sediments/minerals/etc. For this one, I used a big square cube and chopped it up into pieces. That drink condensation just looks so much sexier when the ice is truly clear, don’t you think?! Clear ice is a sure way to class up a drink and is especially gorgeous when you use one giant ice cube with something like whiskey or a Negroni.

You can see in the photo below the little wisps of purple coming off of the grapefruit slice where the gin is beginning to change color. Whenever it mixes with acid (like citrus juice), it changes color. If you’re not familiar with Empress Gin, now’s the time to get acquainted! It’s infused with butterfly pea flowers, which give it that incredible blue hue. Typically they use less simple syrup than I recommend in my recipe below, so if you know you like a tart/sour Collins, just cut the simple syrup in half. This drink is a play on the classic Tom Collins, which is a tall, cold, lemony, bubbly drink that’s perfectly refreshing on a warm day. Perfect for all the newfound home bartenders out there who want to impress their guests (or their significant other.or themselves) but don’t want to put in too much work. It’s a perfect cocktail for celebrating New Year’s Eve at home – beautiful but simple. Cheers to the end of 2020! Let’s end it on a gorgeous (and purple) note with this Empress Grapefruit Collins.

Cocktail with grapefruit juice