Paloma with Grapefruit Bitters

• 2 oz Tequila
• 0.75 oz Lime Juice
• 0.75 oz Agave Syrup
• 3 Dashes of Grapefruit Bitters
• Grapefruit Soda
• Serve in Colins Glass with Salt rim and Grapefruit Peel

History

The Paloma is a drink deeply woven into modern Mexican cocktail culture. While its precise origin is uncertain, many trace it to mid-20th-century bartenders experimenting with freshly popular grapefruit soda. Unlike the Margarita, the Paloma wasn’t created for glamour, it was created for refreshment. Its effortless blend of citrus, tequila, and effervescence made it an instant favorite among locals and, eventually, around the world. Today it is considered by many to be Mexico’s truest “everyday” cocktail: bright, lively, and made for sunlit afternoons.

What Grapefruit Bitters Bring to the Drink

Grapefruit bitters sharpen the citrus character already at the heart of the Paloma. They add layers of bitter peel, concentrated zest, and floral aromas that make the drink feel fresher and more vivid. The bitters tighten the flavor structure, bridging the sweetness of the soda with the tequila’s earthy depth, giving the cocktail a more refined, balanced finish.