Salt on the rim, bitter grapefruit and sharp lime: the Paloma wakes up your palate like few other drinks. Without tequila it becomes a bright, tangy grapefruit soda that tastes grown up.
2 oz
grapefruit juice
½ oz
lime juice
¼ oz
agave syrup
pinch of
salt
3 oz
soda water or grapefruit soda, then skip the agave
Garnish: Salt rim and grapefruit wedge · Ice: Ice cubes
Virgin Paloma
Tart, slightly bitter grapefruit with sharp lime and a salty edge, lightly sweetened. Crisp and very refreshing.
In Mexico the Paloma is arguably more popular than the Margarita: tequila, a squeeze of lime and grapefruit soda, often served with salt. Its exact origin is not documented. The name means dove in Spanish, and the drink spread with grapefruit sodas that became common in Mexico in the second half of the 20th century.
The virgin version keeps everything that makes the Paloma so refreshing, the bitter citrus, the lime and the salt, and simply leaves out the spirit. Using fresh grapefruit juice with soda water instead of a ready-made soda lets you control the sweetness yourself.
Grapefruit juice, lime juice, agave syrup and soda water, with a pinch of salt and a salted rim.
Salt tempers the bitterness of grapefruit and makes the citrus taste brighter, much like salt on a Margarita.
Yes. Replace the juice, agave and soda water with about 150 ml grapefruit soda and keep the lime and salt.
The perfect sound
Grapefruit zest with a fiesta spirit.
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