The Paloma, my favourite Mexican cocktail. I had the first one in La Fuente Cantina in Guadalajara, Mexico. It was simple and fresh and suited the classic environment of the Cantina. We went into this noisy and mostly locals cantina on a hot afternoon. Once seated we ordered and received an ice cold Corona. There was piano music tinkling from the back and voices singing along in mismatched harmony.
We noticed another group of Gringos at another large table, they were laughing and seemed like a fun group. One of them asked us (Myself, Karen and Karen’s daughter Meagan) to join them. His family owned an export -only tequila company and had brought down 10 bartenders from all over the USA to come taste their tequila and experiece Tequila and Guadalajara.
They were really a nice group of bartenders – we all ordered Palomas and enjoyed chatting about Canada and The USA. Somehow that simple mix of Tequila, lime juice and Grapefruit soda was the perfect flavour for where we were. I have enjoyed Palomas all over Mexico since.
HOW TO MAKE A PALOMA
- 2 oz Tequila (they used Cazadores)
- 0.5 oz Lime juice
- Grapefruit soda* (They used Squirt)
In a highball glass…
Add the tequila and lime juice to a highball glass filled with ice and rimmed with coarse salt.
Fill with grapefruit soda and stir.
*It’s hard in Canada to find the nice Squirt soda they have in Mexico.
I have been able to find Ting and Jarritos in some ethnic markets though – both are good.