Paloma

The origin of the paloma is not known with certainty. According to Difford's Guide, the cocktail dates back to the 1950s. Some attribute it to Don Javier Delgado Corona, the former owner and bartender of La Capilla in the Mexican town of Tequila. The Batanga is also attributed to him.

Paloma is Spanish for dove. The sources do not say why the cocktail has this name. The International Bartenders Association (IBA) has included the paloma in its official cocktail list, in the New Era category. That gives bartenders worldwide a fixed recipe to work from.

Besides the IBA recipe there is a version with fresh juice. Difford's Guide shakes 50 ml blanco tequila with 25 ml freshly squeezed pink grapefruit juice, about 12.5 ml lime juice and 7.5 ml agave syrup. This goes over ice in a chilled collins glass and is topped up with 50 ml pink grapefruit soda. Anyone without grapefruit soda can use grapefruit juice with soda water.

You make a paloma with mezcal by replacing the tequila entirely or half with mezcal. The proportions and the preparation stay the same. Mezcal, like tequila, is a Mexican agave distillate. A salt rim on the glass is an option with every variant, not a requirement.

You make an alcohol-free paloma by leaving out the tequila and adjusting the ratio of juice to soda. That way the glass stays just as full and you keep the same build with lime and salt.

Take 50 ml freshly squeezed pink grapefruit juice, 10 ml lime juice, a pinch of salt and top the glass up with ice and 100 ml pink grapefruit soda or sparkling water. Stir briefly and gently and garnish with a slice of lime. If you want to approximate the agave note of the original, add a few drops of agave syrup. The preparation is otherwise the same as the regular paloma, so you can make both versions side by side.

You serve a paloma in a highball glass, as the IBA prescribes, or in a collins glass as at Difford's Guide. Both are tall, straight glasses with room for enough ice and soda. Chill the glass beforehand in the freezer or with iced water.

The IBA garnishes with a slice of lime. Difford's Guide opts for a wedge of pink grapefruit and mentions a salt rim as an option. You make that by moistening the outer edge of the glass with lime juice and dipping it in salt. Keep the rim on the outside, so no salt falls into the cocktail. After topping up with soda, stir only briefly so the carbonation is preserved.

For a paloma you use a blanco or silver tequila. There are 19 in the shop, including Don Julio Tequila Blanco, Patron Tequila Silver, Casamigos Tequila Blanco and Cazadores Tequila Blanco. The IBA asks for tequila made from 100% agave; that is stated on the label.

Ocho Tequila Plata and Rooster Rojo Blanco are also suitable as a base. Plata is the Spanish name for the same type as silver. If you would rather make the version with mezcal, we will gladly help you with that too. Not sure which bottle suits? Feel free to call or drop by ’t Bockje at Brink 2 in Bathmen.

The shop is at Brink 2 in Bathmen. Open Tuesday to Friday from 09.00 to 18.00 and Saturday from 09.00 to 17.00. For advice, call 0570 541 278 or email info@bockje.nl.