1/28/2024 0 Comments Paloma ingredients![]() The oldest known way to make a Paloma is with grapefruit soda. Today, every Mexican bar or restaurant in the city I live in has a Paloma. As a southwest resident and someone who has been drinking since the early 2000s, I noticed the Paloma start to appear on Mexican menus around the mid to late 2000s. The Paloma has since spread to the rest of the United States, but it is most popular in the southwest. Located about 20 minutes north of Disneyland (with no traffic, of course), this traditional Mexican restaurant and the local Mexican immigrant population helped bring this fantastic cocktail to California. Just a bunch of locals trying to find ways to make some bottom-shelf booze taste better, which is the origin of most of the famous old cocktails.ĭave Wondrich mentions in the article that one of the earliest places selling this cocktail with the name “Paloma” (Which means dove in Spanish) was the Tlaquepaque Restaurant in Orange County, California. ![]() That is the true cocktail creation story. If that history is somewhat correct, then I like that. Still, from what I can tell, the local population was using cheap Squirt soda and limes to make cheap tequila taste better. Obviously, with such limited information, assumptions have to be made. The margarita falls into the sour style, so I will assume this is entirely a new drink. Structurally the Paloma is a rickey which is nothing like a margarita. I believe they invented something unique with what was available. I don’t want to assume this was the locals’ attempt at making an easy margarita. ![]() This implies that this cocktail is still relatively new and, while popular with locals, has flown under the radar of those who write about Mexican food and drinks. The exciting takeaway from this is the drink didn’t seem to have a solid name yet (At least from what we know). David Wondrich points out in an article he wrote for the Daily Beast that some of the first mentions of this drink appear in the 1997 Mexican cookbook “A Cook’s Tour of Mexico” by Nancy Zaslavsky, where it is called a lazy man’s margarita and common in the town’s plaza. Scanning through many Spanish, Mexican, American, and British cocktail books from 1909 to 1972, I could not find the Paloma or any grapefruit and tequila cocktail. It is very uncommon to see tequila cocktails before the 1970s, except that being the margarita and a few other tiki drinks. It isn’t easy to pin the Paloma down to any singular creation, and the truth is it most likely started as a simple, ubiquitous everyman’s drink. ![]()
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