The Paloma is a great summer and hot-weather cocktail made with tequila or mezcal and grapefruit juice. It’s crisp and refreshing and simple to make. 

The origin of the Paloma is a bit undocumented. Some credit the legendary Don Javier Delgado Corona, the owner of the beloved La Camilla bar in the town of Tequila, Jalisco, Mexico. Since Corona is also credited with creating another soda-based tequila cocktail, the Batanga (Coca-Cola, tequila, and lime juice),  it seems plausible that was the point of origin.

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 a grapefruit wedge.

Kosher salt

1 grapefruit wedge

¼ cup fresh grapefruit juice

1 tablespoon fresh lime juice

1 teaspoon sugar

¼ cup mescal or tequila

¼ cup club soda