At bars across New York City, the Paloma has become a fixture on drink menus during the latest heatwave. The tequila-based cocktail, known for its mix of grapefruit soda, fresh lime, and a salted rim, was especially popular in Lower Manhattan this past weekend. At 4 p.m. on Saturday, bartenders at El Vez on Vesey Street were preparing pitchers as after-work crowds sought something cold.
Unlike the sugary margarita, the Paloma’s tangy and effervescent profile appeals to drinkers looking for a lighter option. At ABC Cocina in the Flatiron District, floor manager Rosa Martinez notes a steady rise in Paloma orders since Memorial Day. "People want something refreshing, not too sweet," she said on Sunday. A standard pour runs $15 to $18, depending on the tequila.
The cocktail’s origins trace back to Mexico, but in New York, bartenders are adapting it with grapefruit seltzer instead of traditional Jarritos. Some are experimenting with mezcal or infusing the salt rim with chili. At Ponyboy in Greenpoint, a version with yuzu and smoked salt was added to the summer menu earlier this month.
With temperatures expected to stay in the 90s this week, sidewalk tables and rooftop bars are likely to see more Palomas served over pebble ice. The drink’s low-proof profile allows for extended sipping as evenings stretch later. For many, it is now the default order at happy hour, replacing heavier whiskey cocktails until the fall.