3-Ingredient Paloma Cocktail

Picture this: you’re at a great taqueria, ordering a slew of tacos before hitting the elaborate salsa bar, when someone asks you what you’d like to drink. Just assuming you’re not going for beer, an age-old internal battle ensues—or, it does for me—margarita vs. paloma. The equally refreshing, fruity cocktails are both so delicious, it’s a tough call.

While I love a great margarita, they can be tricky to get just right. Freshly squeezed citrus is a must, in perfect harmony with tequila, agave or simple syrup, and/or orange liqueur, then shaken or blended up and accented with a salted rim. For a delicious experience, it takes some commitment.

Palomas, on the other hand, require only three simple ingredients and are hard to mess up. That’s why I’m declaring them the drink of the summer—they’re just sour and sweet enough, bubbly (big bonus), and can be whipped up at a moment’s notice. Serve them by the pool, at happy hour, or with your favorite Mexican food.

Tips for Making a Perfect Paloma

Over the years, I’ve developed my favorite ratio and some tips for making a stand-out paloma. I’m going to share them with you with one big caveat—I’ve constructed my perfect paloma recipe. It might not be yours. Luckily, it’s such an easy drink, you can adjust it to your tastes.

I prefer a mid-range reposado tequila for a paloma, just lightly aged to add some interest. Blanco works great, and there’s no need to use a super expensive bottle here (I don’t recommend using incredibly cheap stuff, either, but you do you).

The traditional mixer choice is Jarritos. It’s easy to find at grocery stores and Mexican markets, and has a very sweet grapefruit flavor. I like some bite in my cocktail and a balanced sweetness, so I prefer to use a mixer with real grapefruit juice, like Fever Tree Sparkling Pink Grapefruit or Q Mixers Sparkling Grapefruit. The Fever Tree cans happen to be the perfect amount to make two cocktails. I can find both brands at my local supermarket.

I like adding salt to cocktails, so I add a pinch of fine salt to the tequila and lime juice, mix, and then top with the soda. I also like to rim the glass with salt. Both are completely optional!