Visit sunny Mexico without leaving home with this quick and easy recipe for a modern twist on the country’s national drink!
I have a romantic idea of Mexico. I’ve never visited the country, but I envision expansive plazas públicas baking in the sun, locals dressed in colorful garments, and tourists relaxing at shaded tables outside cantinas with fruit-infused cocktails. I’m probably way off, but my idealistic dream is the inspiration behind this mezcal paloma cocktail recipe.
The mysterious origin story behind the drink’s name is equally romantic. The word paloma means “dove” in Spanish, and there’s a popular folk song from the 1860s called La Paloma. Some say the drink was named for the tune that still echoes in Mexican bars and cantinas, while others think the moniker simply reflects the drink’s gentle color or the cultural connections between the bird and ideas of peace and spirituality. Both possibilities add intrigue to this simply refreshing beverage.
And I totally understand why the paloma cocktail holds the reputation as the most beloved mixed drink south of the border. It’s lighter and less sweet than its cousin, the margarita. Plus, a paloma has the added sparkle of grapefruit soda, giving it a pleasant effervescent edge. While its most traditional form is based on tequila, this recipe taps mezcal for smoky, earthy notes that give it more of a modern edge.
Whether you’re mixing up a pitcher of palomas to share with friends or sipping one solo on your patio, you’ll find peaceful refreshment in this simple, storied cocktail.
Mezcal vs. tequila: what’s the difference?
All tequila is technically a type of mezcal—but not all mezcal is tequila. Key differences in agave species, production methods, and geographic origins make each spirit distinct in character and tradition.
First off, tequila can only be made from blue agave—aka Agave tequilana Weber—and must come from designated regions, primarily Jalisco, Mexico. On the other hand, mezcal is far more versatile, as it’s produced from more than 30 different agave species in a wider range of Mexican states, most famously Oaxaca.
The production process also distinguishes the two spirits. Tequila makers typically steam agave hearts (piñas) in industrial ovens for a clean, straightforward flavor profile. In contrast, mezcal producers slow-roast the agave in underground pits, imparting rich, smoky, and complex notes that are unique to mezcal. This traditional roasting, combined with the diversity of agave species, gives mezcal a broader flavor range—earthy, herbal, fruity, floral—while tequila usually leans toward crisp, citrusy, and sweet notes.
How do I store leftovers?
Store leftover mezcal palomas without ice in an airtight container in the fridge for up to 2 days, though they will lose their fizzy nature. When you’re ready to serve, simply stir and pour over fresh ice. The fully mixed drink does not freeze well, as the carbonation and citrus flavors will fade. But for a party make-ahead, you can freeze the mixture of mezcal and lime juice for up to 1 month. Thaw overnight in the fridge, then add fresh ice, soda, and garnishes right before serving.
Serving suggestions
Serve mezcal palomas as part of a south-of-the-border feast that includes easy-to-make Mexican Molletes, bold and creamy Mexican Street Corn Salad Esquites, and a satisfying bowl of Sopa De Lima.
Ingredients
- Lime wedge optional, for rimming the glass
- Salt optional, for rimming the glass
- 2 ounces mezcal
- 1/2 ounce lime juice freshly squeezed
- 2 ounces grapefruit soda
- 1 slice grapefruit optional, for garnish
Instructions
- To rim a rocks glass with salt, run a lime wedge around the rim, then dip the rim into a shallow bowl of salt.
- Fill the glass with ice.
- Pour in the mezcal and lime juice.
- Top with grapefruit soda.
- Stir gently to combine.
- Garnish with a slice of grapefruit. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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