Paloma Italiana

At the southern Italian restaurant Sotto in Beverly Hills, mixologist Julian Cox uses reposado tequila (“rested,” barrel-aged tequila) for this cocktail. It’s a variation on the Paloma, made with tequila and grapefruit soda. “I put this drink on the menu as a joke, trying to make it Italian by adding Campari and Italian orange soda,” he says. “It became Sotto’s most popular drink.”

  • Servings: 1 drink


  • 1 1/2 ounces reposado tequila
  • 3/4 ounce Campari
  • 3/4 ounce fresh pink grapefruit juice
  • 1/2 ounce fresh lime juice
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce agave nectar
  • Ice
  • 2 ounces chilled Italian orange soda, such as San Pellegrino Aranciata
  • Pinch of kosher salt
  • 1 spiral-cut grapefruit twist, for garnish

How to make this recipe

  1. In a cocktail shaker, combine the tequila, Campari, citrus juices and agave nectar. Fill the shaker with ice and shake well. Add the orange soda and strain into a chilled ice-filled collins or highball glass. Add the salt and garnish with the grapefruit twist.

Contributed By Photo © Lucas Allen

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