Make this: El Rey's paloma

Move over margaritas: The paloma is the true Mexican classic. With tequila, grapefruit and soda, it screams brunch — and we've got the recipe from El Rey.

A paloma recipe from El Rey in Kensington Market

Serves 1

Preparation time 5 minutes

Margaritas may get all the attention, but Mexico’s most popular tequila-based cocktail is actually a pastel-hued beauty that deliciously utilizes pink grapefruit.

Like the libation itself, the paloma’s origins are a little hazy. Meaning “dove” in Spanish, some attribute the drink to an 1860s folk song of the same name, while Difford’s Guide to Cocktails maintains that it was created by Don Javier Delgado Corona, legendary owner and bartender of La Capilla in Tequila, Mexico.

Regardless, the simple cocktail has retained its popularity thanks to a mix of sweet, sour, salty and bitter flavours, with an effervescent finish that makes it perfect to sip at any time of day.


  • 1 ½ oz blanco tequila
  • ½ oz Phonezone (spiced grapefruit cordial)
  • ½ oz grapefruit juice
  • ½ oz lime juice
  • 2 dashes Peychaud’s Bitters
  • Splash of soda


  1. Salt half of the rim on a collins glass.
  2. Fill with fresh ice.
  3. Add all ingredients except soda to a shaker, add ice and give a quick five-second shake.
  4. Top your shaken mixture with a splash of soda and strain into your glass.
  5. Garnish with a half moon slice of grapefruit.