Fill a tall glass with ice. Add tequila and lime juice, then top with soda and garnish with a pinch of salt and a grapefruit wedge if desired.
Tequila: Tequila blanco is lighter in body and perfect for making cocktails like this one. Tequila reposado (which means “rested” and is aged in oak for at least 2 months) is ideal for sipping.
Grapefruit soda: Mexicans usually use Squirt or Fresca (Their Fresca is different! It’s not sugar-free!). If you want something made without corn syrup, look for Jarritos or Izze brand grapefruit sodas.
Salt: This is usually added as a pinch on top of the drink, but you can salt the rim like a Margarita if you prefer.
Garnish: A lime wedge is the traditional garnish. A slice of ruby red grapefruit looks pretty, too!
Yield: This recipe makes 1 cocktail.
All juice: Skip the fizz and do 4 ounces of freshly-squeezed grapefruit juice instead of soda.
Mezcal Paloma: All tequilas are a kind of mezcal, but not all mezcals are tequilas. Substitute Mezcal for the tequila if you are looking for a smoky, savory flavor.
Cantarito: Add ½ ounce (1 tablespoon) EACH lemon juice and orange juice with the lime juice.
Greyhound: Substitute gin or vodka for the tequila.
Big batch: To make a batch of 12 cocktails, in a large pitcher filled with ice, add 24 ounces (3 cups) tequila and 6 ounces (¾ cup) lime juice. Carefully stir in 48 ounces (6 cups) grapefruit soda. Have ice, glassware, salt, and grapefruit wedges on hand so guests can help themselves.