The most pervasive brand is probably Fresca, which makes a decent Paloma. The only problem is it's sugar-free and contains aspartame, an artificial sweetener that has a kind of hollow metallic finish. It's more authentic, easier to prepare, and just flat out tastier.įinding grapefruit soda can be a bit of a challenge, it isn’t as easy to find as other basic cocktail mixers like Coke, ginger ale, tonic. There are two approaches to making one, the 'classic' way with grapefruit soda, or the “fresh” way with fresh grapefruit juice, simple syrup, and soda water (really more of a tequila collins). Full list in the index.The Paloma is Mexico’s endlessly refreshing answer to the Rum and Coke and the most popular tequila cocktail after the Margarita (except in Mexico, where it's more popular than the Margarita). This is fifth cocktail from the 1941-1950 bracket of ‘Locktail’ remixes. I will re-use ingredients where I can (good for my budget too), so that the cost goes down overtime if you are ‘playing at home’. YOUR LOCKTAIL EXPERIENCE – If you’d rather taste than read, I am progressively building an ingredient list and other sourcing information on this site. The end result is similar in balance to Simon Difford’s recipe, just slightly larger in volume and a little more Tequila for a home cocktail (lock-tail). I think this is a cocktail that suits Blanco Tequila better than Reposado Tequila and a limited amount of salt. My aim was to combine both the sweet (soda) and sour (fresh fruit) flavours of grapefruit, without adding too much additional sweetness with the Agave. LOCKTAIL CHANGES – I have gone with slightly more Tequila than many of the Paloma recipes, and less sweetness than many. A Pair of Paloma – So good we made it twice … well more than twice! I’d like to thank Dan Murphy’s for their recipe, here, and Simon Difford’s recipe, here, as well as Patron Tequila’s recipe, here, all different and all quality recipes that helped with the exploration and also demonstrated the level of divergence with this particular cocktail. Not surprisingly most contemporary mixologists don’t use the IBA recipe and have their own version. TASTING NOTES – The IBA official mix is disappointing, like a low-lime margarita with soda instead of triple sec. Mix of Paloma Locktail – Tequila Blanco, Grapefruit Juice, Lime Juice, Agave Syrup and Grapefruit Soda. Strain into a highball glass over ice and fill up with pink grapefruit soda. The recipe calls for 50ml Tequila (100% Agave), 5ml fresh lime juice, a pinch of salt, shaken with ice. THE OFFICIAL MIX – The ‘Paloma’ appears in the International Bartender Association’s (IBA) official lists under ‘New Era Drinks’, here. It may have come together from both origins or something else entirely, however the most likely source is the progressive development of tequila mixed with Squirt soda, as suggested by their own advertising from 1950 onward. Squirt Grapefuit Soda Ad from 1966 (other earlier ads also specifically mention Tequila). If it was created in the United States, then it was most likely Squirt Soda and more likely to have included grapefruit in the original mix recipe. So if the cocktail was created in Mexico, it most likely used Jarittos and did not included grapefruit. Jarittos soda was created in 1950 but did not initially have a Grapefruit flavour, and the consumption and use of Grapefruit for drinks was not common in Mexico until much later. Squirt was created in 1938, but didn’t export to Mexico until 1955.

Effectively a cocktail created by an advertising campaign in 1950. Barroom historian and Editor in Chief of the Oxford Companion to Spirits & Cocktails, David Wondrich has speculated that it follows 1950 advertising of the soda water Squirt, specifically promoting itself as “a wonderful mixer with tequila, apple jack and sloe gin’. So where did it come from? The answer is no one has yet found a definitive source. Don Javier (photo: Australian Bartender Magazine – Rob Palmer) Why? Well the answer is simple, when asked if he created the ‘Paloma’, Don Javier categorically said that he did not. Many online references credit Don Javier with the creation of the ‘Paloma’ (translation ‘Dove’) cocktail, however that is not correct. He was also renown for mixing cocktails with his signature knife. HISTORICAL NOTES – The Paloma was NOT created by Don Javier Delgado Corona (1925–2020), known as ‘Don Javier’ who started bartending in 1945 and ran his restaurant and bar called La Capilla (‘The Chapel’) for over 70-years in Tequila, Mexico, until just before his death in 2020.ĭon Javier is known for his 1961 creation of the famous ‘La Batanga’ cocktail. Mix of Locktail No.55 – The Paloma (Dove).

Paloma recipe squirt