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Long before the margarita became Mexico’s best-known cocktail abroad, Palomas were the IT drink—tall, tart, fizzy grapefruit coolers spiked with tequila and served in highball glasses over ice.

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Born sometime in the 1950s (most say in Jalisco), the Paloma was always the easy, everyday drink: less ceremony, more refreshment.

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Traditionally, it’s made with Squirt, or another grapefruit soda, and tequila—poured straight over ice with a squeeze of lime and a pinch of salt. Here in Troncones, we make it a little fresher, less sweet—more beach than bar.

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Equally delish, whether as a mocktail or as its boozy buddy.

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For one

• Juice of a fresh grapefruit (about ¾ cup)
• Juice of ½ lime
• Splash of soda water
• (optional) Slice of jalapeño, or a leaf or two of mint, basil, or even rosemary
• (optional) agave or simple syrup to sweeten
• Pinch of salt, or rim the glass with salt, sugar or Tajín
• Add ice
• tequila blanco or mezcal if desired

‍Make it a pitcher

• Juice of 4–5 grapefruits
• Juice of 2–3 limes
• About 1½ cups soda water
• A squirt of agave or simple syrup to sweeten if you like.
• A few slices of jalapeño or sprigs of herbs for the mix
• Rim glasses just before serving with salt, sugar or Tajín
• Add tequila or mezcal to taste