About this recipe
A legend in the town of Tequila in Mexico, where he owns La Capilla (the chapel), a bar just off the main square, Corona has invented a drink that is essentially a long, fruity Margarita. Inevitably with the local spirit close at hand there are bound to be ever-increasing renditions of the Margarita. La Capilla is also home to the Batanga, a mix of blanco tequila with cola, lime and a salted rim. But the Paloma is more widely known because it’s easier and faster to make, often ordered at many a local bar as a ‘Squirt con Tequila’ – or you could ask for a ‘Squirt con Don Julio’. Bartender Evan Harrison was the first to publish the recipe in his pamphlet ‘Popular Cocktails of The Rio Grande’, bringing the cocktail to a US audience.
The Paloma has grown in popularity because some believe that grapefruit goes better with tequila than lime. Made from tequila, grapefruit juice and club soda, plus added lime juice and sugar for the perfect balance of sweet and tangy flavours, the Paloma is sharp and not too sweet, the perfect drink for warmer days – or to remind you of sunny climes – ideally in the garden with friends. And you can toast Corona, now in his early 90s. He’s still working at La Capilla, with a guest book full of signatures.