The Paloma, a beloved Mexican cocktail, has been gaining popularity in the United States with various iterations emerging in the cocktail scene. With U.S. drinkers developing a taste for more bitter flavors and the drink becoming a brunch favorite, the Paloma is poised for success. However, the question remains: how far can this cocktail soar?

Bartenders are experimenting with high-end versions of the Paloma, adding complexity to this traditionally simple drink. Will this tension between elevated and traditional recipes hinder the Paloma’s widespread acceptance? Unlike cocktails like the Cuba Libre or the Whiskey Ginger, which have maintained their simplicity, the Paloma is undergoing a transformation.

In a recent episode of the ‘VinePair Podcast,’ Adam, Joanna, and Zach discuss the future of the Paloma. Can it become a staple in the world of tequila, or will the divergence in its preparation methods create barriers to its global adoption? The debate between using grapefruit soda versus fresh grapefruit juice is at the heart of this discussion.

As the Paloma continues to evolve, enthusiasts are eager to see if it can surpass the Margarita as the go-to tequila-based cocktail. Stay tuned to the podcast for more insights on this intriguing topic.