Paloma

Fresh grapefruit juice is the difference between a great Paloma and a mediocre one. Squeeze it fresh — the bottled stuff is flat and one-dimensional. The salt rim is traditional and functional; the salt enhances the grapefruit's bitterness and the tequila's agave character. Use flaky sea salt rather than fine table salt for a more elegant rim.

The Paloma is Mexico's most popular cocktail — more popular than the Margarita in its home country. Use a quality blanco tequila; the agave character should be the star. Espolòn Blanco or Fortaleza Blanco are excellent choices. The simple syrup can be replaced with agave syrup for a more authentic flavor. Adjust sweetness to the tartness of your grapefruit.

The Paloma is Mexico's national cocktail, though its exact origins are murky. The name means 'dove' in Spanish. The most common version in Mexico uses Squirt grapefruit soda instead of fresh juice and soda — a perfectly acceptable shortcut. The fresh juice version is a bartender's refinement that elevates the drink significantly.

Spicy Paloma

Add 2-3 slices of fresh jalapeño to the shaker before adding the other ingredients. Muddle gently, then add the remaining ingredients and shake. The heat from the jalapeño adds a spicy kick that plays beautifully against the grapefruit's bitterness.

Mezcal Paloma

Replace the blanco tequila with mezcal. The smokiness of the mezcal adds a dramatic new dimension to the grapefruit — earthy and complex. Use a lightly smoky mezcal like Del Maguey Vida and add a pinch of smoked salt to the rim.