At its heart, the Paloma is a straightforward sipper: a slug of tequila, some grapefruit soda (usually Squirt), a squeeze of lime, ice and zero fanfare. North of the border, bartenders have made a habit of riffing on this magic recipe, subbing in measures of vodka or mezcal, tricking it out with fresh juices and amping up flavors with amari, spicy ginger and more. These are five variations to try at bars or make at home right now.
