The Patrón Paloma is a cocktail as delicious as it is simple. It features Patrón Tequila and the bittersweet flavors of grapefruit, making it a quick pick for bartenders looking for something crisp and easy. The Patrón Paloma is easily adjusted to incorporate local or seasonal ingredients to tailor this classic quencher for every season.

We asked our Patrón Brand Ambassadors to create twists on the Paloma inspired by the cities they call home. Each of these recipes features an ingredient or two that are regional or seasonal to where they live, and represent their region and the flavors associated with it. Some of them muddle in fresh ingredients just now appearing in their farmer’s markets, while others feature ingredients that make them think of home year round.

Check out what our Brand Ambassadors crafted below. While you read along or enjoy one of their creations, think about what ingredients you would use to showcase the true flavors of the place you call home.

All recipes as listed make 1 cocktail.

ROLAND PRICE // NASHVILLE, TN

Nashville Hot Paloma

• 1.5oz Patrón Silver
• .5oz Lime Juice
• .25oz St. Germain
• .75oz Fresh Grapefruit Juice
• Muddled Serrano Peppers

Top with Sparkling Water

Tajin Rim on Glass

​“I love a good Paloma. To me it’s an incredible drink to enjoy any time of year, especially heading into summertime since it gets toasty here in Nashville with the humidity and the heat. For me, there is nothing better than enjoying some great live music here and sipping on a refreshing Patrón Silver Paloma during those warmer months.

With that in mind, I wanted to create a variation that felt fun and inspired by where I’m located. Since Nashville is a staple city for Hot Chicken, I incorporated some spice to my Paloma for the perfect local touch. The heat from the peppers and the Tajin Rim are balanced out with a touch of sweetness and effervescence from the elderflower found in St. Germain — the perfect combo to highlight the Patrón Silver, fresh lime, and grapefruit.

So, here’s to kicking off summer with a cold, refreshing Paloma made with Tequila Patrón!”

BILLY // L.A. / O.C.

Gua-Jin Petardo!

• 1.5 oz Patrón Reposado
• 1.25 oz "Gua-jin Cordial" (175ml Guava nectar, 125ml white sugar, 5ml Tajín original)
• 1 oz Fresh Lime Juice
• .5 oz Martini Dry Vermouth
• .5 oz Ilegal Mezcal
• 1/4 of a ripe Banana

Technique:
Add all ingredients to a blender. For each cocktail, blend with 5-6 ice cubes until smooth for correct dilution. Fine strain into a Collins glass over fresh ice.

Garnish:
Garnish with mint sprig, and half Tajín rim.

SAM W // NYC

Papa Tanga

• 1.5 oz Patrón Reposado
• .5 oz Martini Rubino
• .75 oz Lime Juice
• 1 oz Tajin-Spiced Honey
• 3 Dashes Mole Bitters

Technique:
Build in a Collins glass and stir with a knife

Garnish:
Tajin rim, lime wheel

*Tajin Hot Honey:
2 parts honey to 1 part Tajín mild hot sauce, stirred to combine.

CARISSA KAUFMAN // L.A.

Mixed Berry Paloma

• .5oz Agave Syrup
• .5oz Lime Juice
• 1oz Grapefruit Juice
• 2oz Patrón Reposado
• 5 Muddled Blackberries and Blueberries
  

Shake. Top in tin with 2 oz Topo Chico.

Double Strain into Collins glass over ice.

“In Los Angeles, berries are in peak season in the summertime, which also happens to be my favorite time of year! Ever since I was young I would eat berries as much as possible so, naturally, it made sense to utilize them in my Paloma variation too. The sweetness from the berries counteracts the bitterness from the citrus for a balanced and refreshing cocktail. Cheers!”

SAM WILLY // NYC

Harlem Paloma

• 2oz Patrón Reposado
• 2oz Grapefruit juice
• .5oz Fresh lime juice
• 3 drops Sugar Monk’s Yuzu Bitters
• Top with Uncle Waithley’s Ginger Beer
  

“The Paloma variation is my nod to Harlem. The yuzu bitters are made in Harlem by Ektoras Binikos and Uncle Waithley’s ginger beer is made by Karl Franz in Harlem as well.

The spice and brightness these locally-made ingredients bring to the traditional Paloma make it the perfect drink to start your Harlem nights.”

KRYSTAL (KG) GARNER // ATLANTA, GA

Lemon Pepper Paloma

• 1.5oz Patrón Reposado
• .75oz Limoncello infused with peppercorns
• .25oz Infused Peach Syrup
• Owen’s Grapefruit and Lime
• 2 dashes of Peach Bitters
• 2 drops Saline Solution
• Charred Grapefruit
• Peppercorn Medley
  

Combine Patrón Reposado, Limoncello infused with peppercorn, and infused peach syrup in a shaker, and add ice.

Double strain over fresh ice in a Collins glass. Top with Owen’s Grapefruit and Lime.

Garnish with peppercorn medley and charred grapefruit.

​“When I first moved to Atlanta I learned quickly about the wing culture and how serious people took the flavors associated. The most known flavor that you will find almost everywhere in the city is ​“Lemon Pepper.”

Alongside some of the most innovative mixologists in my local market, we made this Lemon Pepper Paloma a reality, from infusing Limoncello with peppercorn to bringing it home with a little bit of Georgia peach. Sip responsibly!”

ANDREW GRENZ // AUSTIN, TX

Pecana Paloma

• 1.5oz Patrón Reposado
• 1oz Grapefruit juice
• .75oz Pecan Orgeat*
• .25oz Lime juice
• 2 – 3 oz Sparkling water
• Garnish: Half grapefruit wheel, pecan half
  

Measure ingredients except for sparkling water in a shaker tin.

Fill with ice, cap, and shake. Strain into Collins glass over cubed ice.

Top with Sparkling Water. Top with Ice and garnish.

*Pecan Orgeat

• 150g Pecans (shelled)
• 400g Hot Water
• White granulated sugar
• 6 drops Rose Water
  

Soak pecans in hot water for 1 hour.

Blend in a blender until smooth. Strain through a chinois. Measure the ​“pecan milk” and take note of how many grams.

Measure the same amount in grams of white granulated sugar. Add the rose water and blend until dissolved. Strain one more time to remove any remaining solids.

“Pecans are a Texan staple and they provide such a unique flavor profile as compared to other nuts, so I love making an orgeat out of them — it adds a tropical element with a Texan twist. I added rose water rather than orange blossom water (found in typical orgeat recipes) because the roses are in full bloom right now throughout Texas, along with the wildflowers.

Most people make pecan pie out of pecans, but since I don’t have a big sweet tooth, I’d rather make cocktails out of them! As a kid, our dad used to bring us out to forage for pounds of pecans that would then find their way to a bowl in the center of the kitchen table as a continuous snack offering.

We would just take two and squeeze them together in our palms until one would crack and then pick away the shells. It required a bit of effort, but I like that they don’t necessarily need a nutcracker to get the job done. It’s such a perfect field snack.

This Patrón Reposado Paloma riff is made to complement the Texas heat.”

TJ VONG // DENVER, CO

Blue Spruce Paloma

• 1.5oz Patrón Reposado
• 1oz Fresh Grapefruit
• .5oz Fresh Lime
• .5oz Spruce Syrup

Build all ingredients in the glass
Top with Soda Water

Garnish with spruce needles

​“My Paloma variation is inspired by Colorado Blue Spruces, known as the state tree. They are absolutely beautiful, aromatic, and an uncommon ingredient in cocktails.

The aromatics and flavors are well suited for use in a syrup which pairs well with citrus in the Paloma, an excellent combination!”

TJ // DENVER, CO

Los Altos

• 1.5 oz Patrón Silver
• 1 oz Carrot Juice
• .5 oz Orange Liqueur
• .75 oz Lime Juice
• .75 oz Oleo Saccharum made from Lime, Lemon, Grapefruit
• Chamoy and Tajín Classico Rim

Technique:
Combine all ingredients into a shaker tin, add ice, and shake.
Strain into desired glass, rimmed with Chamoy and Tajín Classico.

Garnish:
Raspado-style popsicle and dehydrated flower

*Raspado-style popsicle
1/2 cup cucumber
1/8 cup cilantro
1-2 jalapeños, depending on preferred spice level
9 oz lime juice
9 oz simple syrup

Combine all ingredients in a blender. Blend until smooth and pour into popsicle mold. Make sure to shake or stir ingredients while pouring as the mixture separates easily.

DAN // SAN DIEGO, CA

El Gorila

• 1.5 oz Patrón Extra Anejo
• .5 oz Banana Liqueur
• .5 oz Aged Rum
• 2 Dashes Chocolate Bitters
• 1-2 Tajín Fruity Chamoy Ice Cubes

Technique:
Prep Tajín Banana Chamoy Ice Cubes the night before. Add all ingredients to a rocks glass. Add one large cube. Stir 5-6 times for proper dilution.

No garnish necessary!

*Tajín Banana Chamoy Ice Cubes:
In a bowl mix Fruity Chamoy hot sauce with warm water. Add to big cube ice tray and dust the top of the tray generously with Tajín classic seasoning. Freeze.

AARON W // DALLAS, TX

Yuzu Crazy

• 1.5 oz Patrón Silver
• 2 oz Pineapple Juice
• .5 oz Yuzu Purée
• .25 oz Peppercorn Syrup
• .25 oz Lemon juice
• .25 oz Martini & Rossi Aperitivo
• Top with Topo Chico

Technique:
Combine all ingredients in a shaker, add ice and shake. Strain into a Collins glass rimmed with Chamoy and Tajín Classico. Top off with Topo Chico and garnish with a pineapple leaf.

Garnish:
Chamoy, Tajín Classico rim, pineapple leaf garnish

*Peppercorn syrup
Add 1/4 cup water into a blender, then add 1/4 cup of peppercorns. Blend on low first, then high for 1 minute. Add peppercorn blend to simple syrup (equal parts sugar and water) Bring to a boil and let it simmer for 5 minutes. Strain out solids. Refrigerate until use.

ZAK // S. FLORIDA

El Toro

• 1.5oz Patrón Silver
• .75oz Tajín Chamoy Hot Sauce
• 2 oz Tomato Juice
• .75 oz Fresh Blood Orange Juice
• 1 oz Ginger Juice (Lightly sweetened with agave)
• .5 oz Lime Juice
• 5-6 round slices of Cucumber
• 4-5 round slices of Jalapeño

Technique:
Add all ingredients to a shaker tin. Cover and dry shake vigorously. Open and add a half scoop of ice. Cover and shake lightly to chill and add dilution.

Using a 2" paint brush, dip into Black Sesame paste and brush half the top of a 8oz Collins glass. Dust the Black Sesame with Tajín Clásico Spice. Add ice to the glass and fine strain the ingredients from tin over the ice.

Finish with a charred Jalapeño (whole) horizontally across the top of the glass.

Garnish:
Black Sesame paste (brushed on) + Tajín Clásico Spice + 1 fresh Jalapeño (whole & charred).

*Ginger Juice
Wash & slice fresh ginger (skin on). Fill a blender with sliced ginger. Add water halfway up blender. Blend the entire contents until ginger is completely broken down. Fine strain juice while pressing ginger fibers to maximize juice yield. Add 1/4 agave syrup to total volume to lightly sweeten. Adjust as needed to ensure ginger spice is prominent with a light sweetness.

Background:
This drink was inspired by the classic Sangrita recipe but in homage to Spanish Tradition of old. The Black sesame and Tajín brush swipe is supposed to look like a Matador's cape as they would encourage a bull to charge and the charred Jalapeño reminiscent of the classic Spanish cap worn when in the ring as a tribute to the classic traditional garb. El Toro is fresh, spicy and savory with a light sweetness from the blood orange juice and agave in the ginger. Each ingredient has been carefully selected to represent aspects of this traditional dance between Bull and Matador.

VERO // NYC

Banana Chama

• 2 oz Patrón Extra Añejo
• .25 oz Tajín Fruity Chamoy
• .75 oz Fresh Lemon Juice
• .5 oz Banana Liqueur
• .25 oz Cinnamon Agave Syrup
• 1 Whole Large Egg
  

Technique:
Brush edge of glass with Tajín Mild Sauce and dust with Tajín Clásico. Dry shake whole egg, then build ingredients into the same cocktail shaker and shake with cubed or Kold Draft ice. Double strain over fresh ice into rocks glass

Garnish:
Tajín mild sauce and Tajín Clásico rim, lemon wheel

ROBERTO // Patrón Programs & Education Specialist

Hot PAPI

• 2 oz Patrón Extra Añejo
• .25 oz Tajín Fruity Chamoy
• .75 oz Fresh Lemon Juice
• .5 oz Banana Liqueur
• .25 oz Cinnamon Agave Syrup
• 1 Whole Large Egg
  

Technique:
For infusion, combine 750 ml of Patrón Añejo , 375 ml of chili liqueur, a chopped half pineapple, and 2 habanero chili (add more for extra heat) into a small cambro, and let it sit for 5 days in the fridge. Gran Patrón Smoky would be a great substitute for Patrón Añejo to incorporate some smoky notes.

To serve, add 3 oz of the batch, 1 oz of pineapple, .5oz lime juice, .5oz of agave syrup and shake.

Strain over fresh ice into a rocks glass previously half rimmed with Tajín chamoy and Tajín powder.

Garnish:
Garnish with a dehydrated pineapple wheel and a pineapple leaf.

There’s always an occasion for a Paloma, and now there’s a Paloma for every location.

If you mix up any of these trans-continental libations or come up with your own locally-inspired creation, make sure to tag us on Instagram@academia_patron so we can share it with other friends of Patrón. We hope you enjoy these cocktails as an intro to summer, and that you’ll keep coming back for more recipes, stories, and educational opportunities.