PALOMA

Tequila, Mexico, ~1950s.

HIGHBALL
ETHANOL 19 G131 KCAL FROM ETHANOL7.09 OZ SERVED

SPEC

2 oz · 60 mlBLANCO TEQUILA40 %
½ oz · 15 mlLIME JUICE
4 oz · 120 mlGRAPEFRUIT SODA
1 splashSALT

1 oz taken as 30 ml in the metric column.

METHOD

  1. 01RIM A HIGHBALL WITH SALT (OPTIONAL)
  2. 02BUILD TEQUILA + LIME OVER ICE
  3. 03TOP WITH GRAPEFRUIT SODA
  4. 04GARNISH WITH A GRAPEFRUIT WEDGE

1 oz taken as 30 ml in the metric column.

STRENGTH // WORKED

Pre-batch6.75 oz mixed with ice, 0.8 oz of it pure alcohol
MeltBuilt in the glass: +5 % of the pre-batch, +0.34 oz of water
Served6.75 + 0.34 = 7.09 oz in the glass
Strength0.8 ÷ 7.09 = 11.3 % ABV as served
Ethanol0.8 oz × 29.57 ml × 0.789 g/ml = 19 g · about 131 kcal from the alcohol alone

IN THE GLASS

METHYL ANTHRANILATE

FROM TEQUILA AGAVE · the grape candy note

Formula
C₈H₉NO₂
Mass
151.16 g/mol
IUPAC
methyl 2-aminobenzoate

The grape-candy / Welch's-grape-juice aroma. Concord grapes carry it in concentrations no European wine grape (Vitis vinifera) approaches; American Vitis labrusca grapes, native to the northeastern US, hold methyl anthranilate as a signature. The "foxy" note in North American grape juice and artificial grape candy both come from the same molecule. Also used as the standard bird repellent on commercial fruit crops; birds find it intolerable.

D-LIMONENE

FROM GRAPEFRUIT SODA · citrus peel oil

Formula
C₁₀H₁₆
Mass
136.24 g/mol
IUPAC
(4R)-1-methyl-4-prop-1-en-2-ylcyclohexene

An orange rind, squeezed, throws a spray that catches the light. That's d-limonene boiling off. It's roughly 95% of orange peel oil by mass, and the molecule that puts the "orange" in orange anything. Used industrially as a green solvent because the chemistry that dissolves citrus oils also dissolves greasy machinery. The expressed-peel garnish on a cocktail is delivering vaporized limonene to the rim of the glass.

QUININE

FROM GRAPEFRUIT NARINGIN · the bitter in tonic

Formula
C₂₀H₂₄N₂O₂
Mass
324.42 g/mol
IUPAC
(R)-[(2S,4S,5R)-5-ethenyl-1-azabicyclo[2.2.2]octan-2-yl]-(6-methoxyquinolin-4-yl)methanol

The cinchona-bark alkaloid that defines tonic water, bitter enough that a few milligrams per liter is all the recipe needs. Used as the original anti-malarial before synthetic replacements; gin & tonic exists because British colonial officers in 19th-century India needed a daily quinine vehicle, and gin made the tonic less unpalatable. Modern tonic carries a fraction of the historical dose.

CHEMISTRY

Blanco tequila, lime, grapefruit soda and an optional salt rim. This is Mexico's national tequila pour (not the Margarita, the American favorite). The grapefruit's naringin harmonizes with tequila's ethyl acetate esters. Salt inhibits naringin bitter perception via receptor competition.

PROVENANCE

Mexico's most popular tequila cocktail: domestic Mexican consumption favors the Paloma over the Margarita by a wide margin. Don Javier Delgado Corona of La Capilla in Tequila, Mexico (b. 1925) is sometimes credited as the originator, though his own drink was the Batanga and he denied inventing the Paloma; he tended bar there until his death in 2020 at age 95. Grapefruit soda (Squirt or Jarritos Toronja) is non-negotiable; fresh juice + simple syrup + soda is an American substitution that misses the bottled-soda specific flavor.

AGAVE // NEARBY