Paloma Cocktail Recipe | Bon Appétit

The paloma epitomizes the no-fuss summer cocktail ethos, balancing sweet, sour, and salty notes while packing a boozy punch—and the iconic Mexican drink comes together in just a minute or two. The Spanish name “la paloma” translates to “the dove” (and perhaps making one will bring you some peace), but some suggest the origin of this tequila cocktail’s name is related to the similar-sounding “pomelo,” Spanish for grapefruit and the flavor at the heart of the drink.

To serve a paloma cocktail in its simplest form, a host may leave out a bottle of tequila, some grapefruit sodas like Squirt or Jarritos, and lime wedges, and have guests pour their own. For a brighter grapefruit flavor, this paloma recipe swaps the soda for fresh juice and sparkling water, plus your sweetener of choice, allowing you to rein in each element as you please. In keeping with the ease of the classic version, you’ll still build the drink in the glass you intend to drink it from—meaning, you won’t need a cocktail shaker, and making a big batch is as easy as scaling up each ingredient.

For the alcohol base, tequila is more common, but few have ever said “no” to a mezcal paloma. If your home bar needs restocking, consider Pueblo Viejo for blanco tequila and Sombra or Vida for mezcal. Make another round or a slew of other tequila drinks with the leftovers, like a margarita or siesta.