Paloma

The Sidecar, with a century of history behind it, is probably the most famous of all classic cognac drinks, and it remains a favorite today. The tart, dry cocktail features cognac, orange liqueur and fresh lemon juice, plus a sugared rim, and it’s a direct descendant of the Brandy Crusta, an old New Orleans cocktail that has enjoyed something of a comeback in recent years.

The Margarita may be one of the most popular cocktails in the world, but if we're comparing iconic tequila cocktails, the Paloma may be the one to beat. It's also the national drink of Mexico, giving it some authentic cred.

The Paloma is delicious, refreshing, and much simpler to make than the Margarita. With so few ingredients—tequila, lime juice, and grapefruit soda—Palomas are hard to mess up. Margaritas can be transcendent when made properly but, when ordering one in the wild, you have a greater risk of getting a pint-sized glass filled with day-glow sour mix and an imbalanced drink. When you're looking for a refreshing cocktail that will hit all the right notes in less than two shakes, the Paloma's three-ingredient highball built directly in the glass is a sure thing.

How to Make a Perfectly Balanced Paloma

Palomas are effortless but also offer a surprisingly complex flavor profile. The simple 3-ingredient formula also contains more variables for differentiation than one might think.

Blanco tequila is the traditional choice, but lightly aged reposado also makes a fine drink. It’s best to keep the añejo capped for this cocktail, as the well-aged expression’s oaky profile disrupts that clean, refreshing taste you want in a Paloma.

In Mexico, Jarritos is commonly the grapefruit soda of choice for its easy accessibility, high carbonation, and sugar cane-sweetened grapefruit flavor. This brand is relatively easy to find stateside, particularly in grocery stores that stock Mexican foods and ingredients. The slightly tarter Squirt is another common pick in Mexico and is a bartender favorite.

Some people may choose to rim the glass with salt, while others add a pinch of salt straight into the drink. This step isn’t necessary, but it does add a savory quality that melds beautifully with the earthy tequila and tart grapefruit. And it opens the possibility of using a spiced salt, like Tajín, for an extra seasoning kick.

Because the Paloma is constructed right in the glass, you don’t need any bar tools to make it. Just add your ingredients to a highball glass with ice, give a quick stir, and you’re ready to enjoy a refreshing cocktail. Mexico’s national cocktail is a great choice any day of the year.

Ingredients