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The Paloma is the epitome of a no-fuss summer cocktail: The iconic Mexican drink balances sweet, sour, and salty notes, packs a boozy punch, and comes together in just a minute or two. The Spanish name la paloma translates to “the dove” (and perhaps making one will bring you some peace), but some posit the origin of the drink’s name is related to the similar-sounding pomelo, Spanish for grapefruit and the flavour at the heart of the drink.

To serve a Paloma in its simplest form, a host may choose to leave out bottles of tequila, grapefruit-flavoured soda like Squirt or Jarritos, and lime wedges and allow guests to pour their own. This Paloma recipe swaps grapefruit soda for fresh juice and club soda, which allows you to rein in the sweetness as you please. For the alcohol base, tequila is more common, but mezcal also works. If your home bar needs restocking, consider Pueblo Viejo for Blanco tequila and Sombra or Vida for mezcal. With the leftovers you can make another batch or a slew of other summertime drinks, like a Margarita or Siesta.



Makes 1

Kosher salt

1 grapefruit wedge

2 oz. fresh grapefruit juice (¼ cup)

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½ oz. fresh lime juice (1 tablespoon)

1 teaspoon sugar

2 oz. mezcal or tequila (¼ cup)

2 oz. club soda (¼ cup)



Pour some kosher salt on a plate. Rub half of rim of a highball glass with grapefruit wedge; dip rim of glass in salt. Combine grapefruit juice, lime juice, and sugar in glass; stir until sugar is dissolved. Stir in mezcal, add ice, and top off with club soda. Garnish with grapefruit wedge.

Editor’s note: This recipe was originally published in our January 2013 issue.


Nutrition Per Serving

1 serving contains: Calories (kcal) 190 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 0 Total Sugars (g) 10 Protein (g) 0 Sodium (mg) 240

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