Summer is coming to an end, but that doesn’t mean you have to stop enjoying warm weather cocktails. You can put that pumpkin-spiced nonsense on the back burner for a few more weeks. That’s because there’s still time to enjoy a tequila-based cocktail, specifically a Paloma.
Heck, I like to whip up summery mixed drinks year-round. This is especially true for the refreshing, zesty Paloma. While the Margarita seems to get most of the love when it comes to tequila cocktails, there’s something special and timeless about a well-balanced, citrus- and tequila-driven Paloma.
What is the Paloma?
In my years of alcohol writing (and drinking), I’ve had countless Palomas. I’ve made them, and I’ve ordered them at bars and restaurants. Some are made with grapefruit juice and myriad ingredients, but I think nothing beats a Paloma made with crisp, refreshing grapefruit soda.
That said, the classic Paloma is a highball drink made with tequila (usually blanco), lime juice, salt, and grapefruit soda. It’s as simple to make as it is to drink. To make one, salt the rim of a highball or pint glass. Then add 2 ounces of blanco tequila, a half ounce of agave syrup (or simple syrup), and a half ounce of freshly squeezed lime juice. Add ice, then top with grapefruit soda. Stir gently to combine, then garnish with a lime wheel.
The Paloma’s history
Like many cocktails, the Paloma’s history is shrouded in mystery. Some believe the drink was invented by famed tequila- and Mexico-based bartender Don Javier Delgado Corona, but even he disputes the claim. The more likely origin is 1955, when Squirt Grapefruit Soda was first imported to Mexico. While there’s no specific story of its creation, it’s believed that in the mid-1950s, a bartender began mixing with the soda, and the Paloma was eventually born.
How I pick the tequilas to mix into a Paloma
Like many cocktails, the Paloma doesn’t require an expensive, long-aged tequila. In fact, because of its bold, bright flavors, It’s best enjoyed with a blanco tequila instead of a reposado. When I’m looking for blanco tequilas to mix into a Paloma, I want balanced, well-rounded tequilas that stand up in the drink but won’t add harsh flavors. This means I look for middle-of-the-road bottles that are available almost anywhere.
The best tequilas for Palomas
Now that you’ve learned a little bit about the Paloma, its murky history, and how I pick my bottles, it’s time to find some tequilas to add to your home bar. Below, you’ll find some of the best choices for mixing into this drink (and pretty much every other tequila cocktail). Keep scrolling to see them all.
Don Julio Blanco
Made from 100% Blue Weber agave, Don Julio Blanco is a bargain-priced, unaged expression that is double-distilled in traditional pot stills. Bottled at 80-proof, this surprisingly flavorful expression is great as a rainy-day sipper and a base for the classic Paloma. When you crack open a bottle, you’ll be met with aromas of ripe grapefruit, vegetal agave, fresh-cut grass, and vanilla beans. The palate is centered on flavors of pineapple, roasted agave, and cracked black pepper. The finish is mellow and warm, ending with notes of pepper and sweet agave. This classic tequila is a great base for a summery Paloma.
Espolòn Blanco
If you’ve walked around a liquor store, you’ve likely seen this skeleton-adorned bottle sitting on the shelf. If you’re making palomas, you’ll want to grab a bottle. This unaged, blanco tequila comes from 100% Blue Weber agave at Destiladora San Nicolás in the Los Altos (Highlands) region of Jalisco, Mexico, made from simple ingredients like water, yeast, and agave. The result is a memorable, 80-proof expression that starts with scents of baked agave, citrus peels, pineapples, wildflowers, and cracked black pepper. Sipping it reveals notes of vegetal agave, toasted vanilla beans, tropical fruit, and baking spices. The finish is long, warm, and clean, ending with just a wisp of citrus and cracked black pepper spice.
Teremana Blanco
Sometimes celebrity brands feel more like a gimmick than substance. That’s not the case with Dwayne Johnson’s Teremana Tequila. Especially his blanco as a base for a Paloma. This small-batch blanco tequila is made from 100% Blue Weber agave grown in Jalisco’s highlands. Surprisingly flavorful, it opens with notes of roasted agave, orange peels, lemon zest, fresh herbs, vanilla, and cracked black pepper. The palate features flavors like agave sweetness, lime peels, caramelized pineapple, baking spices, and peppery spice. The finish is clean and crisp, with a nice hint of vanilla and pepper. The spice-and-sweetness combination works well with the citrus in the Paloma.
Arette Blanco
Produced at the historic El Llano Distillery in Tequila, Jalisco, by the Orendain family, Arette Blanco is an additive-free, unaged tequila made with 100% Blue Weber agave. The agave is estate-grown and double-distilled to create a balanced, complex blanco tequila that begins with aromas of citrus zest, vegetal agave, vanilla, and cracked black pepper. Sipping it reveals notes of sweet, cooked agave, herbs, toasted vanilla beans, lime zest, and peppery spice. The finish is long and warm, ending with a mix of vanilla sweetness and white pepper. The mix of peppery spice and sweetness makes for a great base for a Paloma.
Casa Dragones Blanco
If you only purchase one blanco tequila from this list, make it Casa Dragones Blanco. This artisanal, small-batch tequila is made with 100% Blue Weber agave. It’s crafted to be as crisp, clean, and mixable as possible. The result is a multi-layered, exceptional release that begins with scents of orchard fruits, vanilla beans, baking spices, herbal notes, citrus peels, and roasted agave. The palate is centered on flavors like baking spices, cracked black pepper, sweet agave, vanilla, green apple, and ripe grapefruit. The finish is clean and crisp, ending with a mix of caramel, vegetal agave, and peppery spice. Because of its well-rounded flavor profile, it’s a great choice for a Paloma.
