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Old Fashioned Paloma

You’ll love the Old Fashioned Paloma, a citrus twist on the classic. This drink combines smooth bourbon with the tangy zest of grapefruit soda and a hint of bitters for depth. The optional squeeze of lemon or lime cuts through the sweetness, making it perfectly balanced. It’s a great choice for both bourbon enthusiasts and those who enjoy a lighter, citrusy cocktail. This refreshing mix is sure to be a hit at your next gathering or a relaxing evening at home.

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old fashioned paloma

Old Fashioned Paloma

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American, Mexican
Keyword: Old Fashioned, paloma
Servings: 1
Author: Paul Kushner
Enjoy a refreshing Old Fashioned Paloma. Perfect balance of bourbon and citrus. Try the recipe now.


  • 2 oz bourbon
  • 2 dashes Angostura bitters
  • 4-6 oz grapefruit soda
  • Squeeze of a lemon or lime wedge optional but recommended to balance sweetness
  • Grapefruit Slice Garnish


  • Prepare the Glass: Fill a highball glass or a large tumbler with ice to chill.
  • Mix the Ingredients:
  • Pour 2 oz of bourbon over the ice.
  • Add 2 dashes of Angostura bitters.
  • If you’re using a lemon or lime wedge, squeeze it into the glass now. This adds a fresh zesty note that complements the grapefruit soda.
  • Add the Soda: Slowly pour 4-6 oz of grapefruit soda over the bourbon mix, depending on your taste preference. The amount of soda can alter the strength and sweetness of your drink.
  • Stir Gently: Stir the mix gently to combine the flavors without losing too much carbonation from the soda.
  • Garnish (optional): Add a slice of grapefruit or a twist of lime or lemon on the rim of the glass for an extra touch of flair and flavor.
Tried this recipe?Leave a comment and let us know how it was!
Old Fashioned Paloma
See also  Blueberry Bourbon Smash
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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