Margaritas tend to get all the attention when it comes to tequila drinks, but the paloma deserves a spot in your summer rotation too. It’s lighter, a little more tart, and somehow feels more refreshing on a hot day. The grapefruit gives it this slightly bitter, sunshiny flavor that you just can’t get from a margarita.

The classic paloma uses grapefruit soda, but I started using fresh grapefruit juice with a splash of sparkling water instead. The drink tastes way fresher this way, and you can actually taste the fruit. The first time I tried it, I didn’t add enough sweetener and it came out a little too tart. Now I always start with a small splash of agave and taste before adding more. Quick tip: roll the grapefruit on the counter before you cut it, pressing down with your palm. You get way more juice out that way.

Salting the rim is one of those small touches that makes the drink feel a little fancy without any extra work. Just rub a grapefruit wedge around the edge of the glass and dip it in a plate of coarse sea salt. The salty rim plays off the tart citrus and makes the whole thing taste more grown up than a regular soda and tequila situation.

And the first sip? Cold, fizzy, a little salty, with that almost-sour grapefruit punch right at the back. It’s the kind of drink that goes down dangerously fast on a porch in July. My husband and I had one each on the deck last weekend and immediately mixed up another round. If you’ve never tried a paloma at home, this is your sign to grab a grapefruit on your next grocery run.

Why You’ll Love This Recipe

Cold, fizzy, and refreshing. The sparkling water keeps the drink light and bubbly, while ice melts just enough to mellow out the tequila bite.

Tart and a little sweet. Fresh grapefruit and lime hit you with bright sour notes, and a touch of agave smooths the whole thing out.

Five minutes from start to sip. Squeeze the citrus, pour everything into a glass, and you’re done. No shaker or fancy bar tools needed.

Best made fresh each round. Mix one up right when you want it so the sparkling water stays fizzy and the citrus tastes its brightest.

Ingredients You’ll Need

• 2 ounces blanco tequila
• 2 ounces fresh grapefruit juice, plus wedges for garnish
• 2 ounces sparkling water (club soda)
• ½ ounce fresh lime juice
• ¼ ounce agave nectar or simple syrup, or to taste
• Coarse sea salt, for the rim of the glass
• Ice

How to Make a Paloma Cocktail

1. Juice the citrus

Roll your grapefruit and lime on the counter with your palm to loosen up the juice inside. Slice them in half and squeeze the juice into a small measuring cup, catching any seeds with your fingers or a strainer. Fresh juice makes a huge difference here.

2. Salt the rim

Pour some coarse sea salt onto a small plate and spread it out evenly. Take a grapefruit wedge and run it around the top edge of your glass to wet it. Then flip the glass upside down and press the rim into the salt so it sticks.

3. Pour the tequila

Set the glass right side up on the counter, careful not to knock off your salt rim. Pour the blanco tequila straight into the bottom of the glass. Any good quality blanco works fine here. You don’t need anything top shelf for this drink.

4. Add the juices

Pour the fresh grapefruit juice and the lime juice into the glass on top of the tequila. The grapefruit gives the drink its signature pink color and slightly bitter kick, while the lime brings that sharp citrus note that wakes everything up.

5. Sweeten it up

Drizzle in the agave nectar or simple syrup. Start small since you can always add more, but you can’t take it back out. Give the drink a quick stir with a spoon so the sweetener dissolves and doesn’t just sit at the bottom of the glass.

6. Top with bubbles

Pour the sparkling water in slowly so it doesn’t fizz over the side. The bubbles add that light, refreshing feel that makes a paloma feel like sunshine in a glass. If you want a stronger drink, use a little less water.

7. Add ice and taste

Fill the rest of the glass with ice cubes. Take a quick sip and see what you think. Need more sweetness? Add another small splash of agave. Too strong? Top it off with more sparkling water until it tastes just right.

8. Garnish and serve

Cut a fresh grapefruit wedge or lime wedge and slide it onto the rim of the glass. It looks pretty and gives you a little extra citrus to squeeze in as you sip. Bring it outside, find a sunny spot, and enjoy it cold.

Expert Tips

Pick grapefruits that feel heavy for their size. Heavier ones hold more juice, and pink or ruby varieties taste sweeter than the yellow kind.

Squeeze your citrus right before mixing the drink. Juice that sits around for a few hours loses its bright, snappy flavor pretty fast.

Start with less agave than you think you need. Grapefruits vary in sweetness, so taste first and add more only if the drink seems too tart.

Use cold sparkling water straight from the fridge. Room temperature bottles go flat faster once they hit the glass and lose their fizz quickly.

If the drink feels too strong on the first sip, let it sit for a minute. The ice melts a little and softens up the tequila edge.

What to Serve With This Recipe

Pair this paloma with tacos, fajitas, or quesadillas. The citrus cuts through rich, cheesy fillings and grilled meats nicely.

Serve it alongside chips and guacamole, salsa, or queso dip. Shrimp ceviche, taquitos, and chicken nachos also work well here.

Sip one with grilled fish, carne asada, or street corn at a backyard cookout. Watermelon salad rounds things out.

How to Store

Mix this drink fresh and sip it right away. The sparkling water goes flat within an hour and the citrus loses its punch.

Squeeze the grapefruit and lime juice ahead of time if you want a head start. Store them in a sealed jar in the fridge for up to two days.

Skip storing the assembled cocktail. Once everything sits together, the bubbles fade and the ice melts into a watered down version of the original.

Keep the tequila, agave, and sparkling water in their own bottles until you pour. This way each round tastes just as bright as the first.

Recipe Variations and Add-ins

Swap the blanco tequila for 2 ounces of mezcal. You’ll want an extra splash of agave to balance the smoky flavor that mezcal brings.

Drop 3 or 4 jalapeño slices into the tequila and let it sit for 10 to 15 minutes before mixing. This gives the drink a slow, building heat.

Use 2 ounces of grapefruit soda in place of the fresh juice and sparkling water. This is the more traditional version and skips the sweetener.

Muddle 4 or 5 fresh mint leaves at the bottom of the glass before adding the tequila. The mint adds a cool herby note that pairs nicely with citrus.

Rim the glass with a half and half mix of coarse sea salt and chili powder. Tajín works great here and adds a little tangy kick to each sip.

Swap the lime juice for half an ounce of blood orange juice when it’s in season. The flavor goes a little sweeter and the color turns a deeper pink.

Use sparkling grapefruit water like LaCroix Pamplemousse in place of plain sparkling water. This bumps up the grapefruit flavor without changing the recipe much.